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Authentic Hungarian Goulash
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This is the original and the real thing, directly from Hungary



  • 2 lbs (.9 kg). beef shanks, or other stew meat, cubed
  • 1 big onion, cubed
  • 2 tbsp (30 ml) lard
  • 1 lb (.5 kg). carrot, sliced thick
  • 1 lb (.5 kg). potatoes, peeled and cubed
  • 6 cups (1425 ml) water
  • 1 green bell pepper, diced
  • 2 cloves garlic, pressed
  • 1 tomato, chopped
  • 2 tbsp (30 ml) ground paprika (yes, this much)
  • 1/4 tsp (1 ml) caraway
  • 1/4 tsp (1 ml) ground black pepper
  • 1/2 tbsp (7 ml) salt
  • Saute onion in hot lard until transparent, be careful, don't burn it.
  • Add meat, brown the surface while stirring.
  • Add paprika, and stir vigorously until mixed with meat.
  • Add 6 cups (1425 ml) of water, and everything else except the carrots and potatoes.
  • Simmer for about 1 hour, or until beef is almost tender.
  • Add potatoes and carrot and simmer 15 more minutes.
  • Add more salt to taste if necessary, and/or replace evaporated water.
Vegetable shortening can be used instead of lard.

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