Gulyás (Hungarian Beef and Vegetable Goulash Soup)

Method

1. 1

   Render the lard in a large heavy pot, then brown the beef cubes in batches over high heat until deeply colored; set aside.

   💡 Crowding the pot steams the meat instead of browning it — work in batches.

2. 2

   Soften the onion and garlic in the same fat over medium heat until translucent, about 8 minutes.

3. 3

   Pull the pot off the heat, stir in the paprika and caraway for a few seconds only, then return the beef and add just enough stock to cover.

   💡 Paprika turns bitter within seconds over direct heat — pull the pot away first.

4. 4

   Add the bay leaves, cover, and simmer gently until the beef is fork-tender, about 1 hour 15 minutes.

5. 5

   Add the tomato, bell pepper and carrot with the remaining stock; simmer uncovered 20 minutes.

6. 6

   Add the potato and simmer until tender, about 15 more minutes.

7. 7

   Season with salt, discard the bay leaves, and finish each bowl with parsley.