2 lb. beef
2 large onions, white or yellow
1/2 tsp powdered sweet paprika
1/2 tsp caraway seeds
3 or 4 black peppercorns
1 carrot, cut into quarters
1 parsnip, cut into quarters
2 whole sweet hungarian paprika
1 bay leaf
1 cloves garlic, crushed oil
Cube the meat and potatoes into 3/4 inch pieces. Stew the onion in lard over low heat until golden yellow. Remove the pot from the heat, add the paprika, meat, salt and water. Add the caraway seeds and peppercorns in a tea ball or small bag. Return to low heat and simmer. After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers. When every ingredient is tender, you’re ready! You can serve the Hungarian goulash soup immediately, or reheat later.
This is an authentic Hungarian goulash recipe. Goulash can be prepared from beef, veal, pork, or lamb. Remember, slow cooking is the secret.