Lentil Goulash with Beef

Rinse the lentils thoroughly, then soak them in cold water for about 30 minutes. Rinse the beef chuck, pat it dry, and cut it into approximately 2 cm cubes.

Finely chop the onion and garlic. Slice the carrots and parsley root into rounds, and cut the potatoes, Hungarian wax pepper, and tomato into small dice.

Heat the lard in a large pot. Add the finely chopped onion and sauté over medium heat until translucent. Stir in the minced garlic, diced pepper, and tomato, then sauté together for 2–3 minutes.