Method

Heat lard or oil in a large heavy pot over medium-high heat. Fry diced onions for 12–15 minutes, stirring often, until deeply golden — almost caramelised. This long caramelisation is the base of goulash flavour.
About 5 min
Remove the pot from heat. Add paprika and stir vigorously for 30 seconds (removing from heat prevents the paprika burning and turning bitter). Add garlic and caraway seeds, return to low heat for 1 minute.
About 14 min
Increase heat to medium-high. Add beef cubes in a single layer (work in batches if needed). Brown on all sides, about 5 minutes total per batch.
About 14 min
Add diced green pepper, tomatoes, bay leaves and stock. Stir to combine. Bring to a simmer, then cover and cook on very low heat for 1 hour 30 minutes until the beef is very tender. Stir every 20 minutes and add a splash of water if it looks dry.
About 14 min
Remove bay leaves. Taste and adjust salt. The stew should be thick and very red. If too thin, simmer uncovered 10 minutes. Serve over egg noodles with sour cream on the side.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs