Homestyle Beef with Tarhonya | Tender Beef with Toasted Tarhonya

Pat the beef shoulder dry, then cut into even cubes of about 2-2.5 cm. Finely dice the onion and garlic, and chop the wax peppers and tomatoes into small pieces.

Melt 1 tablespoon of lard in a heavy-bottomed pot or Dutch oven. Add the dry tarhonya and toast over medium heat, stirring constantly, until evenly golden brown. Be careful not to let it burn! Once done, pour it into a bowl and set aside.

In the same pot, melt the remaining 1 tablespoon of lard. Add the finely chopped onion with a pinch of salt and sauté over low-medium heat until golden and translucent (about 8-10 minutes).