Marhapörkölt Gulyásleves

Ingredients

• 500 g Beef Chuck
• 2 pcs Yellow Onion
• 2 tbsp Lard
• 2 tbsp Sweet Paprika
• 0.5 tsp Caraway Seeds
• 3 pcs Garlic
• 1 pcs Tomato
• 1 pcs Hungarian Wax Pepper
• 1.3 l Water
• 80 g All Purpose Flour
• 1 pcs Egg
• 2.75 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 2 pcs Potato
• 10 g Parsley

Method

1. Pat {beef_chuck} dry so it browns instead of steams. Dice {yellow_onion}, mince {garlic}, dice {tomato}, slice {hungarian_wax_pepper}, dice {potato}, and chop {parsley}.
2. Heat {lard} in a heavy pot over medium-low heat. Add {yellow_onion} with {kosher_salt} and sweat for a long, gentle cook, stirring often, until very soft, fully translucent, and lightly golden.
3. Raise to medium heat, add {beef_chuck} in a loose layer, season with {black_pepper}, and cook until the edges lose their raw color and light fond forms without crowding the pot.
4. Pull the pot off the heat. Stir in {sweet_paprika}, {caraway_seeds}, and {garlic} for a few seconds until fragrant, then immediately moisten with a splash of {water} so the paprika stays sweet, not bitter.
5. Return the pot to medium heat. Add {tomato}, {hungarian_wax_pepper}, and more {kosher_salt}, cook until juicy, then pour in the remaining {water} and bring to a gentle simmer.
6. Keep the pot at a bare simmer over low heat and cook until {beef_chuck} is tender and the broth tastes deep and rounded, skimming if needed.
7. Mix {all_purpose_flour}, {egg}, and a pinch of {kosher_salt} in a bowl until a stiff dough forms, then let it rest so the dumplings hold their shape.
8. Add {potato} to the simmering pot with another pinch of {kosher_salt}. Pinch small bits from the rested dough directly into the soup and simmer until {potato} is tender and the dumplings are plump.
9. Taste and adjust with {kosher_salt} and {black_pepper}. Ladle the gulyás into warm bowls and finish with {parsley} for a fresh lift.