Peel and chop onions roughly. Melt lard or other oil in a 6 litre/quart pot on low heat and caramelize onions, at least 20-30 minutes, the longer the better.

Meanwhile, cut stewing meat. I cut them smaller for little people, my husband cuts large chunks. The size doesn't matter as long as they are relatively uniform.

Add meat to onions and slowly stir, until meat is browned.

Add salt, garlic, black pepper, and caraway, and let it cook about 3 minutes.

Stir in paprika, stir for about a minute, and pour in enough broth to cover the meat. Cover and let simmer, stirring occasionally.

Meanwhile, cut pepper. If you really want superior goulash, you can blanch and peel the tomatoes before cutting them. It is not necessary, but it makes for a smoother stew.

Add peppers and tomatoes to the meat with enough broth to fill to 4 quarts/litres. Cover and let simmer, stirring occasionally. If you like spicy food, you can add any spicy pepper according to taste. If you are using potato to thicken, grate and put it in now.

Mix flour (or gluten-free alternatives) with enough water to make a slurry and pour into the goulash, stirring all the while. Simmer. The trick to telling if the flour is cooked, my husband says, is to taste the goulash. If the flour sticks to the roof of your mouth, it still needs to cook.

Stir in marjoram and turn off the heat.

10. Usually served with bread or steamed bread (knedľa).