Step 1

Wash and dice the meat (½’’/  ½’’ each piece).

Step 2

Mix all the spices together.

Step 3

Coat the meat with the spices mix and let it rest in the fridge for at least 2 hours, ideally overnight.

Step 4

After resting, coat the meat with flour.

Step 5

Finely chop the onion and carmelize it with pork lard.

Step 6

Add meat and fry until it changes the color to golden-brownish.

Step 7

Add water, cover the pan/pot with a lid and cook slowly for one hour. Stir as often as possible, making sure the stew won't stick to the bottom of the pot.

Step 8

After one hour, remove the lid and let the remaining water evaporate from the dish. Your goulash should be thick.