Hungarian Goulash

My take on a Hungarian Goulash. I've never made nor tasted this dish before but I do quite enjoy it, the smokey paprika, tomato, beef and onions really complement each other and make a nice hearty thick soup.

I received a few recipes from various sources and realized that every region has a different version of goulash. I decided to take the similarities and run with them.

.

Recipe

1 tbsp butter or lard

1 large onion diced

1 lb beef or pork cubed

1/4 cup flour

2-5 cloves garlic

1 tbsp sweet or smoked paprika, not hot

1 tsp caraway seeds

1 tsp cayenne pepper (optional)

Salt and pepper to taste

1 can tomato paste

1 can tomato sauce

2 cups beef broth

Optional

4 stalks Celery diced

3 carrots diced

1. Cook onions in butter or lard in a large pot or Dutch oven until clear and soft, coat beef in flour then add to onions, cook until beef and onions are browned.

2. Add 1/4 cup beef broth to deglaze the pot, then add in caraway seeds, paprika garlic, salt, pepper and the optional cayenne pepper.

3. Pour in tomato sauce and tomato paste, then remainder of beef broth.

4. Bring to a light boil then reduce heat, let simmer for 1.5 hours stirring occasionally.

Serve with bread or over cooked pasta for a more American style goulash.