Preparation procedure
Peel and finely chop the onion. Heat the lard in a casserole and sauté the onions in it until brown, it takes about 15 minutes.
How to cut the meat for the stew
Add the peppers to the onions, mix well and proceed quickly so that the peppers do not burn. Then add the meat pieces, sear them on all sides and stir well (the stew should stick to the bottom of the pot, but not burn). When the meat is browned, add salt (about 10 pinches) and pepper.
How to cook a delicious goulash
Add the tomato puree, mix well and pour in a small amount of water - about 2 dl. Add the caraway seeds and crushed garlic to the base and simmer at the lowest possible temperature.
Keep an eye on the stew and stir occasionally. Add the water in small increments, because, as already mentioned, it should stick, but not burn.
After about an hour and a half, taste the meat and, if it is tender, add the marjoram ground in the palms of your hands and simmer for another 10 minutes.
The stew does not (and should not) need to be thickened, the cooked onion base has taken care of that. The only thickener allowed is breadcrumbs if necessary.
Serve sprinkled with freshly chopped onions, preferably with bread dumplings, or with potato pancakes or pasta.