Austrian Beef Goulash

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Ca. 2 min.

2. 2

   Sear the beef cubes in batches until browned on all sides, then remove them from the pot and set aside.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pot; browning in batches ensures a good crust.

3. 3

   Add the yellow onion to the pot and cook over medium heat, stirring occasionally, until deeply golden brown and caramelized, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: This step is crucial for the goulash's flavor and color, so don't rush it.

4. 4

   Stir in the paprika powder, caraway seed, marjoram, and garlic. Cook for 1 minute until fragrant, being careful not to burn the paprika.

   Ca. 1 min.

   Kokkens note: Burnt paprika can taste bitter, so keep the heat moderate and stir constantly.

5. 5

   Deglaze the pot with white wine vinegar, scraping up any browned bits from the bottom.

   Ca. 1 min.

6. 6

   Return the seared beef to the pot. Stir in the hot beef broth and tomato paste.

   Ca. 1 min.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2.5 hours, or until the beef is very tender.

   Ca. 2 t.

   Kokkens note: Check occasionally and add a splash more broth or water if the goulash becomes too dry.

8. 8

   In a small bowl, mix the all-purpose flour with a tablespoon of cold water to form a slurry.

   Ca. 1 min.

9. 9

   Stir the flour slurry into the goulash and simmer for another 10-15 minutes, uncovered, until the sauce has thickened to your desired consistency.

   Ca. 15 min.

10. 10

    Season the goulash with salt and black pepper to taste.

    Ca. 1 min.

11. 11

    Serve hot, garnished with a dollop of sour cream or fresh parsley if desired.