Hungarian Goulash (Gulyás)

Step 1

Heat 1 tablespoon bacon fat or oil in large 5-6 quart pan over high heat. Dry 1/2 of meat cubes, add to pan, and sear over high heat until browned on all sides. Be careful not to crowd the meat in the pan. Remove meat from pan and repeat with remaining 1/2 of meat cubes and 1 tablespoon bacon fat or oil. Remove meat from pan.

Step 2

In same pan, heat 2 tablespoons bacon fat over medium heat . Add onion and celery and cook until soft. Add minced garlic and sauté 1 minute.

Step 3

Return meat cubes to pan with cooked onion. Add paprika and tomatoes. Stir to coat and cook for a few minutes.

Step 4

Add beef broth and simmer until meat is almost tender, about 1-1/2 hours.

Step 5

Add peppers and carrots. Cook for about 15 minutes.

Step 6

Add potatoes and cook until soft but not falling apart.

Step 7

Add water or beef broth as necessary.

Step 8

While Goulash is cooking, boil the Csipetke in salted water until al dente. When potatoes are soft, add csipetke.

Step 9

Remove from heat and serve.