Kettle Goulash

For the kettle goulash, dice the meat. Chop the onions.

Heat about 3 to 4 tablespoons of lard and brown the meat in it. Season with salt and pepper. Add the onions and sauté until golden brown. Add enough paprika powder (about 3 tablespoons, possibly hot and mild mixed). Add a little ground cumin.

Pour in 2 liters of water. Cook at low temperature for about 120 minutes without lid.

Cut the carrots into slices. Peel and dice the potatoes. Put the tomatoes in a sieve and drain. Roughly chop the seeded pulp.

After one hour of cooking, add the prepared vegetables to the meat and simmer.

Remove the seeds from the peppers and chop into small cubes. About a quarter of an hour before the end of the cooking time, add them to the goulash soup.

Season the soup with salt and freshly ground pepper and serve the goulash.

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