Ingredients
1.5 lb of pork shoulder
¼ cup of flour
1 onion
1 tbsp of pork lard
1½ cup of water
1½ tsp of salt
1 tsp of paprika powder
½ tsp of black pepper powder
1 tbsp of dried marjoram
Directions
1
Wash and dice the meat (½’’/ ½’’ each piece).
2
Mix all the spices together.
3
Coat the meat with the spices mix and let it rest in the fridge for at least 2 hours, ideally overnight.
4
After resting, coat the meat with flour.
5
Finely chop the onion and carmelize it with pork lard.
6
Add meat and fry until it changes the color to golden-brownish.
7
Add water, cover the pan/pot with a lid and cook slowly for one hour. Stir as often as possible, making sure the stew won't stick to the bottom of the pot.
8
After one hour, remove the lid and let the remaining water evaporate from the dish. Your goulash should be thick.