Total time: 1 hr 30 mins
Serves: 4
Ingredients
3 tablespoons pork lard, or butter or bacon grease
1 1/2 pounds yellow onions chopped
1/4 cup Hungarian sweet paprika
1 1/2 pounds stewing beef, cut into 1/2 inch pieces
5 cloves garlic, minced
2 red bell peppers, seeded/membranes removed, cut into 1/2 inch chunks
1 yellow bell pepper, seeded/membranes removed, cut into 1/2 inch chunks
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds (optional)
Preparation
In a Dutch oven or other heavy soup pot, melt the pork lard or butter/oil over medium-high heat and cook the onions until they begin to brown, 7-10 minutes.
Add the beef and cook for seven to ten minutes until it begins to brown. Add the bell peppers, tomatoes, and garlic and continue cooking for 6-8 minutes.
Take the pot off the heat and stir in the paprika, salt, pepper and caraway (if using).
Add the beef broth, bay leaf, return to the stove and bring to a boil. Lower the heat, cover, and simmer for 40 minutes.
Add carrots and potatoes. Put the pot back on the stove, reduce the heat to medium, cover, and simmer for 30-40 minutes until the beef is tender. Salt to taste. Remove the bay leaf.
