2 onions, finely chopped
1.3 kg beef chuck roast, cubed (or use stewing beef)
4 carrots, peeled and sliced into 1.5cm rounds
2 parsley roots or turnips, peeled and sliced into 1.5cm rounds
1 small bunch of fresh parsley, tied together with string
4 mediu potatoes, peeled and cut into 1.5cm pieces
1 tsp caraway seeds (optional)
3 tbsp sweet Hungarian paprika
1 Salt and black pepper
1 Heat the bacon fat or oil in a large saucepan over medium-low heat and cook the onions for 10-15 minutes, stirring often, until translucent but not browned. Add a small amount of water, if needed, to prevent them from sticking to the pan.
2 Increase the heat to high and add the beef cubes. Cook for three minutes, turning the beef to brown well on all sides.
Add enough water to cover the meat by about 3cm. Bring to a boil, then reduce the heat and simmer, covered, for about two hours until the meat is tender. Add more water, if needed, to ensure the meat is always covered.
Add the carrots, parsley roots, parsley, potatoes, caraway seeds (if using) and paprika. Bring back to the boil, then reduce the heat to a simmer and cook, covered, until the vegetables are tender but not falling apart. Season to taste and serve with nice bread.