• 1 1/2 pounds beef shoulder, cut into large chunks
• 1 tablespoon lard
• 1 1/2 cups yellow onions, medium dice
• 1 tablespoon Hungarian sweet paprika
• 2 cloves garlic, minced
• ½ teaspoon caraway seed, ground
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 quart beef stock
• 2 large carrots, medium dice
• 1 parsnip, medium dice
• 2 Idaho potatoes, sliced
• 1 red bell pepper, diced
• black pepper, to taste
• kosher salt, to taste
• sour cream, optional
1. In a large heavy-bottomed pot, season the beef cubes with salt and pepper and brown in the lard until lightly golden brown. Remove the beef to a plate and set aside.
2. Add the onions to the pot and sauté until golden brown. Add the beef back in and sprinkle the paprika over the beef and onions, stirring and being careful not to let the paprika burn.
3. Add the garlic, ground caraway and tomato paste. Cook for a couple of minutes, stirring, then add the bay leaf and enough stock to just cover the contents (about 2 cups).
4. Bring to a boil, then reduce to a gentle simmer and cook covered for about 45 minutes.
5. Add the carrots, parsnip, potatoes, bell pepper, and remaining 2 cups stock. Continue to cook covered at a gentle simmer for approximately 40 minutes. You can remove the lid for the final 10-15 minutes of cooking if you want it to thicken a bit.
6. Season to taste, and serve in bowls with a dollop of sour cream and/or some crusty bread.