Trim any excess fat from the Beef Chuck and cut into 1–1.5-inch cubes; pat dry and season lightly with Kosher Salt and freshly ground Black Pepper.
In a large heavy pot or Dutch oven, heat about 2–3 tablespoons of Pork Lard over medium heat until shimmering, then add the chopped Onion and cook, stirring occasionally, until soft and translucent (8–10 minutes).
Stir in crushed or minced Garlic and a teaspoon of whole Caraway Seeds and cook for 30 seconds more to release the aromas.
Remove the pot briefly from the heat and sprinkle in the Hungarian Sweet Paprika so it doesn’t burn, stir to coat the onions and garlic, then return to the heat and add the beef cubes, browning them on all sides.
Add chopped Tomato, sliced Hungarian Green Pepper, diced Carrot and diced Parsley Root; toss to combine with the beef and aromatics.
Pour in enough Water to just cover the ingredients (about 3–4 cups), tuck in a Bay Leaf, bring to a gentle boil, then reduce to a low simmer, cover and cook until the beef is fork-tender, about 1.5–2 hours.
About 30–40 minutes before the end of cooking, add the peeled and chunked Potatoes so they cook through without falling apart.
Taste and adjust seasoning with additional Kosher Salt and Black Pepper as needed; remove and discard the Bay Leaf.
Meanwhile prepare rustic pinched dumplings (csipetke): in a bowl mix the All-Purpose Flour with a pinch of Salt and a beaten Egg, adding a little water if needed to form a stiff dough; pinch off small bits between your fingers to make tiny dumplings.
Bring the stew back to a gentle simmer and drop the pinched dumplings into the pot, stirring once to prevent sticking; simmer uncovered until the dumplings float and are cooked through, about 8–10 minutes.
Finish by stirring in chopped fresh Parsley and adjusting final seasoning; serve the goulash hot, spooning plenty of sauce and dumplings into each bowl.
