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Export 9 ingredients for grocery delivery
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!
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