Chop the onions and garlic and place in a pan. Cut the goulash into bite-sized pieces (better too small than too big) and add to the pan. Salt the goulash. Now mix with the onions and garlic, drizzle with a few drops of lemon juice concentrate, put the lid on and leave to stand for about 60 minutes.
Note: In this first step, nothing is fried, nothing is heated. Goulash, onions, garlic and lemon juice concentrate brew cold in a closed pan.
After 60 minutes, add a good shot of sunflower oil (important: do not use olive oil or the like, because of its strong taste) in the pan and fry the goulash for about 10 minutes over the highest heat. Then continue frying on a lower heat (level 4, or 2/3 of the full power of a stove) for approx. 15 minutes. Now add 500 ml of water to the pan, add a pinch of caraway seeds and a good teaspoon of stock, stir everything well and simmer at the same heat for about 40 minutes without the lid, stirring occasionally, until the water has boiled off completely.
Now season the water in a measuring cup with the tomato paste, a good teaspoon of sweet paprika, a pinch of hot pepper, marjoram, pepper and a little more caraway seeds and add to the pan. At a lower heat (level 2, or 1/3 of the full power of the stove) simmer for another 30 minutes with the lid on, stirring occasionally.
As a side dish you should ideally take dumplings, but small fresh egg spiral noodles are also very suitable and look almost similar to the dumplings.
Since there are now countless original and real recipes for Hungarian goulash, I am listing mine, which is probably the most common in bars on Lake Balaton and in Hungary in general, for everyone who is looking for the delicious goulash or Pörkölt like you`re from vacation.
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