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In a large pot, brown the chopped bacon. Add the lard, chopped onions and spices and saute for a couple of minutes. Add the pork, chopped into bite-sized chunks. Let brown, stirring occasionally. Add the vegetable broth, garlic, chopped bell peppers and chopped tomatoes. Put a lid on the pot and let simmer for about 20 to 25 minutes. Season to taste and serve with a tablespoon of sour cream. Tip: The goulash tastes even better when reheated. So it's a perfect recipe for meal prepping: cook it in bulk and freeze it in portions.
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