Goulash Soup

Cut the meat into 0.5 cm cubes, season with salt and pepper. Finely chop the onion and garlic. In a saucepan over medium heat, melt the lard and sauté the onion until golden brown, stirring frequently. Add caraway and meat, mix and sauté until all the liquid released by the meat has evaporated. Stir frequently.

Once the liquid has evaporated and only fat remains at the bottom of the saucepan, add the flour, reduce the heat to one-third and sauté for 2 minutes, stirring constantly. Add garlic and paprika, mix thoroughly and pour in the broth.

Mix, season with salt and pepper, and bring to a boil. Again, reduce the heat to below one-third and let it simmer for 20 minutes.