Juicy goulash the way we like it

Ingredients for 5 servings:

• 1 kg goulash, beef
• 6 large onions, volume ratio to meat 1:1
• 6 cloves garlic
• 1 tsp, leveled caraway seeds, whole
• 1 tbsp vinegar
• 6 tsp sweet paprika powder
• 2 bay leaves
• 6 grains of allspice
• 1 tbsp tomato paste
• 1 tsp, heaped salt
• 2 tsp, sautéed marjoram
• ½ bell pepper(s), green, fresh
• ½ bell pepper(s), red, fresh
• Sugar, to taste
• Pepper, from the mill, to taste
• A little fat for frying, as desired (oil, clarified butter, etc.)
• e.g. water or broth
• possibly sauce thickener, starch or similar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Viennese style juicy goulash

Dice the onions and garlic and sauté over relatively high heat with a little cooking fat until translucent. Add all the spices, salt, vinegar, and tomato paste (except the sugar). Continue sautéing (they’ll already have some color) until you have a nice, even mixture. Do not brown them; deglaze with a little liquid (water or stock) if necessary to prevent burning. At this point, add the meat and the fresh bell peppers (chopped). Continue sautéing briefly, stirring, until the meat is seared all over. Top up with liquid (water or stock) until everything is well covered. Reduce the temperature to 90°C and put the lid on. Cooking time depends on the meat (approx. 1 hour for beef), the pot/roasting pan, and whether it’s cooked on the stovetop or in the oven. It’s okay to snack now and then; if the meat is good, everything’s good. The onions should provide the necessary binding; if necessary, thicken with a sauce thickener, starch, or something else. Season to taste with salt, freshly ground pepper, and sugar. If you like it a little spicy, use chili powder, chili peppers, or seasoning pastes like sambal oelek sparingly. Tip: Also works with pork goulash or a mixture. Cooking times: Have a quick snack! But it tastes best with beef.