4 ounces lard or pork fat
3 1/2 lbs boneless chuck roast, cut into 3 ounce pieces or 3 1/2 pounds stew meat
2 large onions, sliced into rings
1/2 pound mushrooms sliced (your choice)
3 cloves garlic, crushed
2 tablespoons mild Hungarian paprika (This ingredient adds a unique flavor to the Goulash. Try to use Hungarian paprika if you can)
1 small bouquet garni
1 lb. tomatoes, peeled, deseeded and cut into quarters
1 quart beef stock (water can be used. stock makes for a richer flavor)
salt and pepper
In a large stock pot, melt pork fat or lard over med-high heat.
Add the meat to the pot; turn heat to high and brown meat.
Add onion rings; turn heat down to med-high and cook for 5 minutes.
Add garlic, cook for 3 to 4 minutes.
Add paprika cook for 3 to 4 minutes, stirring constantly
Add the mushrooms and cook for about 5 minutes
Add the bouquet garni.
Add the tomatoes and cook for 5 minutes.
Add stock or water, salt and pepper.
Turn heat to high, when it starts to boil, lower heat to a simmer. Continue to simmer for 2 hours.