Cube the meat and potatoes into 2cm pieces.
Stew the onion in lard over low heat until golden yellow.
Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters of water.
Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving).
Return to low heat and simmer.
After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.
When the meat is nearly tender (around another 30 minutes), add the potatoes.
When every ingredient is tender, Hungarian Goulash is ready. You can serve it immediately, or reheat later.
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