This is not the thick, tomato-heavy American stew, but the traditional, paprika-rich soup/stew of Hungary, defined by the slow, gentle cooking of onions and high-quality Hungarian paprika.

Prep Time	Cook Time	Serves
20 minutes	2 hours 30 minutes	6-8

Part A: Ingredients

For the Goulash

• 3 Tbsp Lard or Vegetable Oil
• 2 lbs Beef Chuck or Round, cut into 1-inch cubes
• 2 large Yellow Onions, finely diced (crucial for thickening)
• 1 large Red Bell Pepper, diced
• 2 cloves Garlic, minced
• 4 Tbsp High-Quality Hungarian Sweet Paprika (crucial ingredient)
• 1 tsp Hungarian Hot Paprika (optional, adjust to taste)
• 1 tsp Dried Marjoram
• $1/2$ tsp Ground Caraway Seeds (authentic flavor note)
• 1 Tbsp Tomato Paste (optional, for color depth)
• 6 cups Beef Stock or Water
• 2 medium Carrots, peeled and sliced
• 2 medium Parsnips, peeled and sliced
• 2 large Potatoes (e.g., Russet), peeled and cubed (added near the end)
• Salt and Black Pepper to taste

Part B: Instructions

Step 1: Sear the Beef

1. In a large Dutch oven or heavy pot, heat 1 Tbsp of lard/oil over medium-high heat.
2. Pat the beef dry and sear it in batches until browned on all sides. Do not crowd the pot, or the meat will steam. Remove the seared beef and set aside.

Step 2: Build the Onion Base

1. Add the remaining lard/oil to the pot. Add the finely diced onions.
2. Cook the onions over medium-low heat for 15-20 minutes, stirring frequently, until they are very soft, translucent, and just beginning to caramelize. This slow cooking is what thickens the soup naturally.

Step 3: Paprika and Deglaze

1. Remove the pot from the heat and allow it to cool for a minute. (Adding paprika to very hot fat can make it bitter.)
2. Stir in the Sweet Paprika, Hot Paprika (if using), Marjoram, and Caraway Seeds. Cook, stirring, for 1 minute to “bloom” the spices. The fat will turn bright red.
3. Stir in the minced garlic, diced bell pepper, and tomato paste (if using). Cook for 3 minutes.

Step 4: Simmer and Tenderize

1. Return the seared beef to the pot. Add the beef stock. Bring the mixture to a boil, then immediately reduce the heat to a very gentle simmer.
2. Cover and simmer for 1 hour and 30 minutes. The meat should begin to soften.
3. Add the carrots and parsnips (or other root vegetables). Continue to simmer, covered, for 30 more minutes.
4. Add the cubed potatoes. Continue to simmer until the potatoes are tender and the beef is buttery soft (about 30 more minutes).
5. Taste and adjust the seasoning with salt and pepper.

Step 5: Serve

• Serve the Goulash hot, often with a dollop of sour cream or a side of fresh white bread or small pasta dumplings called csipetke.