Name: Hungarian Goulash
Cuisine: main_course_ingredients
Ingredients: Pork Lard; Yellow Onions; Sweet Paprika; Garlic Cloves; Bell Peppers; Bell Pepper; Tomatoes; Carrots; Beef Broth; Bay Leaves; Table Salt; Black Pepper; Caraway; Beef Stew Meat

An image of Hungarian Goulash, wide environmental view with the dish visible in the scene context, elegantly plated for fine dining on a kitchen counter. The entire contents of the goulash are displayed in a traditional clay crock, surrounded by fresh bell peppers, tomatoes, and onions. The setting showcases a rustic kitchen ambiance, emphasizing the rich, hearty nature of the dish with a focus on the vibrant colors and textures of the fresh ingredients.

Truly authentic take on Hungarian Goulash with lots of flavor and hearty ingredients.

Ingredients

Pork Lard: 3 TBSP
Yellow Onions (Chopped): 1 Lbs, 8 Oz
Sweet Paprika: 1/4 Cup
Garlic Cloves: 5 Each
Bell Peppers (Red): 2 Each
Bell Pepper (Yellow): 1 Each
Tomatoes (Diced): 2 Each
Carrots (Diced): 2 Each
Beef Broth: 5 Cup
Bay Leaves: 1 Each
Table Salt: 1 TSP
Black Pepper: 1/2 TSP
Caraway (Ground): 1/2 TSP
Beef Stew Meat: 1 Lbs, 8 Oz

Instructions

For the Hungarian Goulash:
Heat pork lard in a large pot over medium heat.
Add chopped yellow onions and cook until softened.
Add the beef and cook until the beef is just starting to brown, 7-10 minutes.
Stir in sweet paprika and minced garlic, cook for 1-2 minutes.
Add diced red and yellow bell peppers, tomatoes, and carrots.
Pour in beef broth, add bay leaves, salt, black pepper, and caraway seeds.
Cover and cook over low heat for 2-3 hours, stirring occasionally.
Adjust seasoning with salt and pepper if needed before serving.

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