Keto Hungarian Goulash Soup

Ingredients

• about 910 g Beef chuck
• 2 large Onion
• 1 large Bell pepper (red)
• 1 large Tomato
• 2 tablespoons Sweet paprika
• 1 teaspoon Hot paprika
• 8 cups Beef broth
• 2 tablespoons Lard
• 3 cloves Garlic
• 1 teaspoon Caraway seeds
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of Beef chuck into 2.54 cm cubes.
2. 2In a large heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of Lard over medium heat (about 175°C / 175°C).
3. 3Add the 2 large Onions, chopped, and sauté until they are softened and translucent, about 5 minutes.
4. 4Stir in the 2 tablespoons of Sweet paprika and the 1 teaspoon of Hot paprika. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the about 910 g of Beef chuck cubes to the pot and brown them on all sides. This should take about 5-7 minutes.
6. 6Add the 1 large Bell pepper (red), chopped, the 1 large Tomato, chopped, the 3 cloves Garlic, minced, and the 1 teaspoon Caraway seeds. Cook, stirring, for 2 minutes.
7. 7Pour in the 8 cups of Beef broth. Add the 1 teaspoon of Salt and the 1/2 teaspoon of Black pepper. Stir everything together and bring the liquid to a gentle simmer.
8. 8Cover the pot tightly with a lid. Reduce the heat to low and cook for 2.5 hours, or until the beef is very tender when pierced with a fork. The internal temperature of the beef should be at least 90°C.
9. 9Serve the Keto Hungarian Goulash Soup hot.

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