Classic beef goulash

Ingredients for 6 servings:

• 800 g goulash (beef)
• 800 g onion(s)
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 1 tbsp marjoram
• ½ tbsp thyme
• 1 tsp caraway seeds
• 3 bay leaves
• 3 cloves
• 3 juniper berries
• 150 g crème fraîche
• 2 tbsp balsamic vinegar
• 400 ml veal stock
• 20 g lard
• 1 ½ tbsp cornstarch
• 2 tbsp mustard, medium hot
• ½ cup water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

no frills, tastes like mom’s

Mix the beef with the mustard in a bowl, ensuring the sides of all pieces are coated. The mustard adds flavor, improves the roasting, and increases the consistency of the sauce. Peel the onions and chop as finely as possible (best done with an electric chopper). Preheat oven to 150°C (top/bottom heat). Sear the beef in batches (!) on all sides in a large, shallow pot in the rendered lard. A dark brown roast should form on the meat and in the pot. Return the removed meat to the pot, add the onions, and sprinkle with paprika. Mix everything thoroughly, maintaining the heat until the onions have dissolved the roasting juices. Add enough veal stock to almost cover the meat. Add spices (marjoram, thyme, caraway, cloves, bay leaves, juniper berries) and stir well. Place the pot in the oven with a tight-fitting lid and simmer for 3 hours. Bring the goulash to a boil on the stovetop, add the balsamic vinegar and crème fraîche. Whisk the cornstarch with 1/2 cup of cold water and add it in portions until the desired consistency is reached (bring it back to a boil first). Finally, season with pepper and salt, if desired. Note: The goulash will be even better if you turn off the oven shortly before the end of the cooking time, let it cool in the oven, and continue the rest of the preparation the next day.