Eva Gabor's Hungarian Goulash

Step 1: Heat the lard in a heavy covered casserole and cook the onions over medium heat until they sweat, wilt and start to turn translucent, about 6-8 minutes.

Step 2: Add the two meats, turn the heat up to medium high and cook, stirring every 30 seconds, to brown the meat on all sides, about 10 minutes.

Step 3: Use a mortar and pestle to grind the caraway seeds and 1/2 t. salt together so that the seeds are powdered.

Step 4: Grind in the minced garlic to make a crumbly paste. Stir this into the browned meat. Stir the paprika into the meat.

Step 5: Add the beef broth and bring to a simmer.

Step 6: Add more broth or water if needed to cover the meat. Cover and simmer for 1 hour.

Step 7: After 1 hour, taste the broth in the goulash.

Step 8: Add salt and pepper, and more paprika to taste.

Step 9: Add the sliced peppers and potato cubes.

Step 10: Cut the tomato in half around the middle. Scoop out the seeds with your finger.

Step 11: Use the large wholes on a box grater to grate the pulp into the pot, pressing down the tomato with the heel of your hand until all that is left is the skin denuded of all pulp. Discard the skins.

Step 12: Make sure there is enough liquid to cover the vegetable; if not add more broth or water.

Step 13: Simmer for 30 minutes.

Step 14: Check after 15 minutes to see if the goulash is too watery; if so, leave the lid off to reduce the liquid. If not, keep covered.

Step 15: While the potatoes and peppers are simmering, use a fork to whisk the two eggs with a pinch of salt in a small mixing bowl. One tablespoon at a time whisk in the flour. Keep stirring as you incorporate the flour 1 tablespoon at a time. Keep adding flour until you have a yellow dough that is very stretchy and elastic so that when you pull out the fork you get a nice long strand stretching out. You might not need all 10 T. flour, or you may need more.

Step 16: Towards the end, add by 1/2 T. so that the dough doesn't get too stiff.

Step 17: When the potatoes and peppers soft, use a metal spatula to pull strings of dough out of the bowl and let them drop into the simmering goulash. They will make little yellow squiggles of spaetzlë style dumplings.

Step 18: When all the dough has been dropped into the simmering goulash use a wooden spoon to push them into the liquid so that they are slightly submerged.

Step 19: They are done when they float back to the surface, 2-3 minutes.