Szeged Goulash

Peel the onion and chop it into small pieces. Rinse the meat under cold running water, let it drain or pat dry with a paper towel, and cut it into cubes approximately three centimeters in size. Bring half a liter of water to a boil. Cut the bacon into small cubes.

Put the bacon into a pan, add two tablespoons of water, and start heating slowly over medium heat. Before the water evaporates, the bacon will render its own fat. Then you can increase the heat and fry the bacon more vigorously until golden. Remove it with a spoon into an empty pot, leaving the fat in the pan.

Season the meat cubes with half of the salt and mix with caraway. In batches, sear them vigorously in the hot fat, ideally until golden on all sides. Set aside the seared meat with the bacon.