Goulash is one of the most well-known Hungarian dishes, which gained full recognition in all Hungarian kitchens in the 19th century. Most people think of goulash first when they think of Hungary. Classically it is made with beef, but you can make it with pork too.

Instructions:

1. Dice the onion and sauté in the lard until light brown.

2. Add the meat and sauté until it turns white.

3. Remove the pot from the heat and stir in the paprika, and season with salt.

4. Add enough water to cover the meat halfway.

5. Return the pot to the stove, cover, and simmer. Add small amounts of water occasionally, cover, and simmer the meat until it is almost tender.

6. When the meat is nearly cooked, add the sliced potatoes. Also, add the bay leaf, caraway seeds, and black pepper.

7. If needed, pour in enough water to just cover the potatoes. Add the chopped parsley and continue cooking until the potatoes are tender.

8. Serve with a slice of bread and pickled cucumber salad.

For the cucumber salad:

1. Thinly slice the cucumber and the small onion. Salt them separately and let them sit for 10-15 minutes.

2. In a bowl, prepare the salad dressing by mixing sugar and vinegar to taste, dilute with water, and stir until the sugar dissolves. Pour this mixture over the onions. Initially, there's no need to add salt because the onions are already salted.

3. Squeeze the excess water from the cucumbers, add them to the salad dressing, and mix well. Taste and adjust with more vinegar, sugar, or salt as needed.