Step 1

Cut the pork into 1 inch (2-3 cm) cubes—season with salt and pepper.

Step 2

Peel and finely chop the onion. Crush or press the garlic cloves.

Step 3

Heat the lard in a broader, higher-sided pan and fry the meat in it. If it releases its juices, it's okay. Let it simmer and wait until the meat cubes get a golden crust on all sides. Do not forget to stir the meat. Remove the roasted pork from the pan and set it aside.

Step 4

In the same fat, fry the onion over medium heat. If the onions tend to stick to the bottom of the pan, baste them with a tablespoon of water. The onions should be sautéed within five minutes.

Step 5

Return the meat to the fried onions, add the caraway seeds, crushed garlic, ground paprika, and tomato paste. Stir and sauté for a minute (do not stop stirring).

Step 6

Cover with water until the meat is about ¾ submerged. Bring to a boil, then turn the heat down to a minimum. Cover with a lid and simmer for just under an hour. The meat should be almost tender - test with a fork.

Step 7

Add water to the pan so that the meat is almost submerged. Stir, bring to a boil. Dust the surface of the goulash with all-purpose flour using a sieve. Do not stir! Cover with a lid and let the flour steam inside the pot over low heat for 15 minutes. Then turn the heat down to low again.

Step 8

Remove the lid, stir the goulash and add salt to taste. And we are done!