✤3 tbsp pork lard or bacon grease
✤1½ lbs yellow onion, chopped
✤1½ lbs stewing beef, cut into 1/2-inch pieces
✤5 cloves garlic, minced
✤2 red bell peppers, seeded & cut into 1/2-inch chunks (~355g)
✤1 yellow bell pepper, seeded & cut into 1/2-inch chunks (~178g)
✤2 tomatoes, peeled & diced (~458g)
✤1/4 cup genuine Hungarian sweet paprika
✤1 tsp salt
✤1/2 tsp black pepper
✤1/2 tsp crushed caraway seeds
✤5 cups beef broth
✤1 bay leaf
✤2 carrots, diced (~147g)
✤2 med potatoes, peeled & cut into 1/2-inch chunks (~526g)
❖Melt the lard in a dutch oven or heavy bottomed stock pot over med-high heat, add the onions and cook about 7-10 min, until beginning to brown.
❖Add the beef and cook 7-10 min, until beef is just starting to brown. Add the peppers, tomatoes & garlic and cook for another 6-8 min.
❖Remove pot from heat and stir in the paprika, salt, pepper & carraway.
❖Add the beef broth & bay leaf, return pot to stove and bring to a boil. Reduce heat to medium, cover and simmer for 40 min.
❖Add the carrots & potatoes. Return to a boil, reduce heat to medium, recover and simmer another 30-40 min, until beef is nice and tender.
❖Taste and adjust seasoning as needed. Remove bay leaf.
