Beef goulash à la Papa

Ingredients for 4 servings:

• 1,200 g beef goulash from the mayor’s cut
• 500 g onion(s), finely diced
• 120 g clarified butter
• 3 tbsp, heaped tomato paste
• ¾ liter red wine
• ½ tsp marjoram
• 30 g sweet paprika powder
• 1 allspice berry
• 2 bay leaves
• Salt and pepper, freshly ground
• ¼ tsp caraway seeds
• 2 cloves garlic
• lemon zest
• e.g. meat broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

with red wine

Fry the finely diced onions in 1/4 of the clarified butter until golden brown, stirring constantly. Then add the tomato paste and fry briefly. Deglaze with 1/4 liter of red wine, stir well, and reduce. Do not stir while reducing! Before the tomato paste starts to set, deglaze with another 1/4 liter of red wine. Stir well and reduce again. Before deglazing with the last 1/4 liter of red wine, stir in the paprika powder. Reduce again. Stir in the remaining clarified butter. Add the meat, the necessary salt, and the remaining spices. Pour in the meat stock. Not too much; the meat should still be visible. Cover and simmer slowly, stirring frequently and adding a little hot meat stock as needed. When the meat is tender after 2-3 hours of braising, add a little more liquid if necessary and bring back to a boil. Season to taste. This is what is known as natural juice goulash. There should be a nice fat level and the color should be dark reddish brown.