Beef goulash

Ingredients for 4 servings:

• 600 g beef (e.g. beef rump)
• 400 g onion(s)
• 3 cloves garlic
• 60 g clarified butter
• 1 potato(s) (approx. 150 g)
• 1 liter beef broth
• 2 tbsp tomato paste
• 1 tsp marjoram
• 1 tsp caraway seeds, freshly ground
• ½ tsp thyme
• 3 tbsp paprika powder, sweet
• 1 tbsp paprika powder, rose hot

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

First cut the meat into 2 cm thick slices and then into cubes. Peel the onions, halve them, and slice or dice them. Peel and finely dice the garlic. Wash, peel, and finely dice the potatoes. Heat the beef broth. Heat the clarified butter in a large pot, fry the onions until hot, add the garlic and meat, and fry well. Add the tomato paste and paprika and fry briefly, stirring constantly. Add the thyme, marjoram, and caraway seeds, and deglaze with half the broth. Stir in the prepared potatoes and simmer over low heat for 2 hours (longer depending on the type of meat), adding more broth frequently. Only when the meat is tender, season with salt and pepper. Serve with mashed potatoes and/or wide pasta.