Bogracs Gulyas(Kettle Goulash) - cooking recipe

Ingredients

2 Tbsp. lard
1 c. finely chopped onions
1/2 tsp. finely chopped garlic
3 Tbsp. sweet Hungarian paprika
2 lb. shin beef, cut into 1 1/2-inch cubes
1/2 tsp. caraway seed
4 c. chicken or beef stock (fresh or canned) or 4 c. water
1/2 tsp. salt
freshly ground black pepper
2 medium size boiling potatoes
1 lb. tomatoes, peeled, seeded and finely chopped (about 1 1/2 c.)
2 medium size green peppers, with seeds and ribs removed and finely chopped
1/2 tsp. marjoram

Preparation

Heat the lard in a 4 or 5-quart heavy saucepan until a light haze forms over it, then reduce the heat to medium.
Add the onions and garlic; cook them 8 to 10 minutes, or until the onions are lightly colored.
Off the heat, stir in the paprika.
Stir until the onions are well coated.
Add the beef cubes, caraway seed and stock or water to the pan; season with the salt and pepper.
Bring the liquid to a boil and partially cover the pan. Simmer for 1 hour, or until the beef is almost tender.