Peel onion and garlic and chop finely and fry in lard. Rinse meat, coarsely chop and fry meat in portions in lard. Pour finished meat into pot and add onions and garlic and sauté and sprinkle with paprika. Season with salt, pepper and caraway and stir in tomato paste.
Pour broth to cover meat mixture and simmer for 1 hour over low heat. Rinse peppers, drain and pat dry and halve and remove stem, seeds and ribs and cut into strips and stir peppers into pot and simmer for about 30 minutes. Season with salt and pepper to taste. Rinse parsley and shake dry and finely chop. Sprinkle parsley over goulash before serving.