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This is the basic Hungarian Beef Goulash, and it's a little different from what most Americans expect - more soup-like. It is delicious just the way it is, but Note-5 includes some common variations.

1. Trim the BEEF of excess fat and cut into cubes about 1 inch on a side.
2. Slice ONIONS thin and chop fine.
3. In a well seasoned iron skillet, heat 2 T Lard and fry Onions until translucent. Remove from the pan, leaving as much lard behind as possible and place in a heavy bottomed non-reactive pot.
4. Add 1 T lard and bring it up very hot and fry Beef in batches until lightly browned on all sides. Place each batch in the pot with the onions.
5. Pour 1/2 c Water into the skillet, bring to a boil and scrape to deglaze the skillet, then pour into the pot.
6. Crush Caraway Seeds moderately and add to the pot along with Paprika, Marjoram, Salt and Beef Stock.
7. Peel GARLIC and string on a toothpick (so it'll be easy to fish out before serving) and add to pot.
8. Bring pot to a boil and simmer for 1 hour.
9. Cut BELL PEPPER into 1/2 x 1-1/2 inch strips. Peel Tomatoes and dice about 3/4 inch. Stir both into the pot and simmer another 1/2 hour.
10. Meanwhile peel POTATOES and cut into 1/2 inch dice. Keep in cold water acidulated with a little citric acid or lemon juice until needed.
11. Stir in Potatoes, adjust liquid with more stock if needed, and cook another 1/2 hour or until potatoes are done.
12. If using Csipetke, stir them in a few minutes before taking off the heat, or cook them separately and pass in a bowl at the table. Oil them lightly so they don't stick together.
13. Serve hot.