Beef Stew with Tarhonya | Tender ragout with toasted egg barley

Trim the beef chuck, then cut it into even cubes of about 2-3 cm. Finely dice the yellow onion, core and finely chop the sweet pepper and tomato, and mince the garlic.

Heat the pork lard in a deep, heavy-bottomed pot. Add the finely chopped yellow onion with a pinch of salt, then sauté over medium heat until golden and translucent (approx. 8-10 minutes).

Add the chopped sweet pepper and tomato, then sauté for another 3-4 minutes until you get a juicy, thick base. Remove from the heat, sprinkle with the sweet paprika, ground caraway, and minced garlic, then stir quickly so the paprika does not burn.