Gulasch

Trim any excess fat from the Beef Chuck and cut into 1–1½ inch cubes; pat dry and season lightly with Salt and Black Pepper.

Heat a few tablespoons of Lard in a heavy Dutch oven over medium-high heat until shimmering. Working in batches so the meat browns rather than steams, sear the beef cubes on all sides until well caramelized, about 4–6 minutes per batch; transfer browned pieces to a plate and set aside.

Reduce the heat to medium and add another tablespoon of Lard if needed, then add the chopped Onions and cook, stirring occasionally, until they are soft and golden brown, about 10–12 minutes.

Stir in minced Garlic and cook 30–60 seconds until fragrant. Remove the pan from the heat briefly and sprinkle in the Sweet Paprika and Hot Paprika so they bloom without burning; stir to combine.

Add the Tomato Paste and cook for 1–2 minutes, stirring, to deepen its flavor. Return the seared beef and any accumulated juices to the pot.

Stir in the Caraway Seeds, Dried Marjoram, and the Bay Leaf. Pour in the Dry Red Wine to deglaze the pan, scraping up any browned bits from the bottom, and let the alcohol reduce for 2–3 minutes.

Add enough Beef Stock to just cover the meat. Bring to a gentle simmer, then reduce the heat to low, partially cover, and cook until the beef is very tender, about 1½–2 hours (check occasionally and add a little more stock or water if it gets too dry).

If the sauce is thin at the end, remove the lid and simmer uncovered for 10–15 minutes to concentrate and thicken. Taste and adjust seasoning with additional Salt and Black Pepper as needed, discard the Bay Leaf, and skim off excess fat if desired.

Serve the gulasch hot, garnished with a sprinkle of extra paprika or fresh herbs if you like, alongside noodles, mashed potatoes or crusty bread to soak up the rich sauce.