Heat the lard in a heavy pot over medium heat. Add the onions with a pinch of salt and cook slowly for 12 to 15 minutes until deeply soft and lightly golden. This forms the backbone of the dish so avoid rushing before moving to the next step.

Remove the pot briefly from the heat. Stir in the sweet paprika hot paprika if using garlic and caraway seeds. Mixing off the heat prevents bitterness and allows the spice to release aroma before continuing.

Return the pot to low heat and add the beef cubes. Stir to coat evenly in the onion and paprika mixture. Cook for 5 minutes until the meat seals and releases its juices before proceeding.

Stir in the green pepper tomatoes and carrots. Let them soften for 5 minutes so their natural sweetness integrates into the base.

Pour in enough stock or water to just cover the meat. Bring to a gentle simmer then reduce the heat low. Cover loosely and cook for 60 minutes allowing the beef to tenderise slowly.

Add the diced potatoes and check seasoning. Continue simmering uncovered for a further 30 minutes until the potatoes soften and naturally thicken the broth.

Taste and adjust salt if needed. The broth should be soupy but rich never starchy or flour thickened. Skim excess fat only if necessary.

Turn off the heat and allow the pot to rest for 10 minutes. This settles the flavours and improves depth before serving.

Serve hot in deep bowls with crusty bread or csipetke dumplings if available. A small dish of extra hot paprika on the table suits traditional presentation.