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Tips For Perfect Results
- Use a heavy-bottomed pot to prevent sticking and promote even cooking.
- Brown the meat well to develop deeper flavor before adding liquids.
- Let the stew simmer gently to allow the spices to blend and the meat to become tender.
Ingredients 0/11
Why This Dish Is So Satisfying
Step 1
Melt some lard in a large pot over high heat. Toss in the onions and cook them, stirring now and then, until they’re nicely browned—this usually takes about 15 minutes. Once the onions are ready, take the pot off the heat, sprinkle in the paprika, and give it a quick stir to mix everything well without burning the spice.
Step 2
Add your meat to the pot and turn the heat back up to high. Cook the meat, stirring occasionally, until it’s browned all over—this should take around 5 to 10 minutes. Season everything with salt and pepper, then stir in the tomato paste until it’s fully combined.
Step 3
Pour in the water along with the garlic and cumin. Lower the heat to a gentle simmer, cover the pot, and let it cook slowly. Give it a stir every now and then, and keep going until the meat is super tender—this usually takes at least an hour and a half.
Step 4
Finally, stir in the marjoram and let the goulash cook for another 10 minutes to let the flavors blend. Then you’re good to go!
