Hungarian goulash on duck fat

Cut all ingredients into cubes of about 1.5 cm.

Melt duck fat in a saucepan, add bacon, and render fat from the bacon.

Add chopped onion to the mass, sauté, then add lecho pepper and simmer.

Blend the resulting mass until smooth.

Put the mixture back in the saucepan, add chicken broth and pre-fried beef, and simmer for 90 minutes.

Check if the meat is ready, then add celery and carrots.

Add chopped potatoes 20 minutes before the dish is ready.

At the end of cooking, salt and pepper the dish.