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Spicy Hungarian Pork Goulash with Peppers
The original goulash was more of a soup, and this delicious recipe holds to that tradition

3 tablespoons lard or vegetable oil
1 large onion, chopped
3 garlic cloves, mashed to a paste with 1/4 teaspoon coarse salt
1 1/2 tablespoons Hungarian hot paprika
1/2 teaspoon caraway seeds
1/2 teaspoon ground cayenne pepper or more to taste
2 pounds boneless pork butt, trimmed and cut into 1-inch pieces
1 quart warm water (or more if needed to cover pork)
2 large, ripe tomatoes, peeled and chopped
1 large red bell pepper, seeded and chopped
2 large potatoes (about 1 1/4 pounds total), peeled and diced

1. Heat the lard in a large Dutch oven over moderately low heat until hot but not smoking. Cook the onion, garlic, paprika, caraway seeds, and cayenne until the onion is softened, but not browned, about 8 minutes. Increase the heat to high, add the pork, and brown, stirring occasionally, for about 8 minutes. (Don't crowd the pork; if your pan is not large enough, brown the pork in 2 batches.)
2. Add the warm water and cook at a bare simmer, covered, for 1 hour, or until the pork is tender. Stir in the tomatoes and red bell pepper, and simmer gently, uncovered, for 30 minutes. Stir in the potatoes, and simmer until they are cooked through, about 20 minutes. Season to taste, and serve in deep soup bowls.

A proper Hungarian goulash is a great way to cook pork, because the amount of liquid used in the cooking abets the juiciness of the meat. Goulash is often misunderstood in America; it is not a thickened stew with a brown sauce. The original goulash was more of a soup, and this delicious recipe holds to that tradition. If you'd like this dish to be more stew like, either use less liquid or thicken it at the end with some arrowroot mixed with water. But if you do the latter...don't tell a Hungarian! Serves 6