Got to do this. My best Gulyas was in Hungaria in a small town closed to Romanian border, second best of course at my moms in Transilvania.The diference between is that Hungarian version is more spicy .
2 oz 60 g Pork fatback or bacon
8 oz 250 g Onions, medium dice
1 lb 8 oz 750 g Beef chuck or shank
2 2 Garlic cloves, chopped fine
1⁄2 tsp 2 mL Caraway seeds
2 tbsp 12 g Hungarian paprika
1 tbsp 15 mL Tomato paste
21⁄2 qt 2.5 L Water or brown stock, hot

1 lb 500 g Potatoes, peeled, medium dice
Salt and Pepper to taste
1. Grind the fatback or bacon or cut into fine dice. Render the fat in a heavy pot. After the fat has rendered, remove the solids with a slotted spoon and discard or save for another use.
2. Add the onions to the fat in the pot and sweat. Do not brown.
3. Cut the beef into medium dice. Add to the onions and cook over low
heat 10 minutes.
4. Add the garlic, caraway seeds, paprika, and tomato paste. Stir in well.
5. Add the liquid. Simmer until the beef is almost tender. This may take1 hour or more, depending on the type and quality of the meat.
6. Add the potatoes and simmer until done.
7. Season to taste with salt and pepper.

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