How to make
Peel and slice the carrots, peppers and tomatoes into small pieces and the onion, celery and garlic into very small pieces (this is my preference, but the size of the chopped vegetables may differ in size).
Peel the potatoes and leave them in a bowl of water.
Heat the lard and oil over medium heat and fry the onion, celery and garlic. Add the peppers and carrots and stew them briefly.
Reduce the heat and add the paprika, while stirring vigorously, then immediately add the tomatoes and beef, cut into large chunks and seasoned with salt and black pepper. If desired, you can roll the pieces in a spoonful of flour.
Stir until the beef shank changes color.
Increase the heat and pour water or homemade beef broth without completely covering the products.
Leave it to simmer for 1 hour over medium to low heat.
Pour as much broth as you want the beef soup to be thick. The liquid you add must be hot.
Add as much salt as you like, cumin and parsley and continue boiling over low heat for another 2 hours.
Finally, add the diced potatoes. Cook the meat and potatoes until they're fully cooked.
Serve the beef goulash soup warm and enjoy the rich taste.
Enjoy your meal!
