Hungarian Beef Goulash

Instructions

1. Step 1

   Melt the pork lard in the Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and lightly browned.

   Timer: 10 min (fixed)

   Ingredients used: 42.0 gr Pork Lard, 680.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Increase to high heat, add the beef, and cook until its exterior begins to brown.

   Timer: 8 min (fixed)

   Ingredients used: 680.0 gr Beef

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Reduce to medium heat. Add the red and yellow peppers, tomatoes, and garlic, then cook until the vegetables begin to soften.

   Timer: 7 min (fixed)

   Ingredients used: 1.0 piece Bell Pepper, 15.0 gr Garlic, 2.0 piece Red Bell Pepper, 2.0 piece Tomato

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Remove the pot from the heat. Stir in the paprika, salt, black pepper, and crushed caraway until the ingredients are evenly coated.

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Caraway Seeds, 28.0 gr Paprika, 5.0 gr Salt

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the beef broth and bay leaf. Return the pot to high heat and bring the liquid to a boil, stirring to release any browned residue from the bottom.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 1200.0 ml Beef Broth

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Cover the pot, reduce to low heat, and maintain a gentle simmer.

   Timer: 40 min (fixed)

   Cookware: Dutch oven

7. Step 7

   Add the carrots and potatoes. Increase to high heat and return the stew to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Potato

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Cover again, reduce to low heat, and simmer until the beef is fork-tender and the potatoes and carrots are cooked through, about 35 to 45 minutes. Verify that the beef has reached at least 63°C internally.

   Timer: 35 min (fixed)

   Cookware: Dutch oven

9. Step 9

   Remove and discard the bay leaf, then serve the goulash hot.

   Cookware: Dutch oven, wooden spoon