Beef goulash Karlovy Vary style

Ingredients for 4 servings:

• 750 g beef goulash, preferably from the rump
• 350 g onion(s)
• 50 g lard
• 2 tbsp paprika powder, sweet
• 1 pinch of garlic salt
• 1 tsp, heaped caraway powder
• 1 tsp, heaped marjoram, dried
• 250 ml water, hot
• 3 tbsp vinegar
• 40 g flour
• 250 ml meat broth, hot (from stock cube)
• 250 g sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

a Bohemian recipe

Cut the meat into roughly 3cm cubes. Slice the onions into rings. Heat the lard in a large pot and brown the meat for 5 minutes. Add the onions and sprinkle with paprika, garlic salt, marjoram, and caraway seeds. Stir well and fry for 6 minutes. Then add the water and vinegar and let everything simmer in the pot over medium heat for 90 minutes. Whisk the flour with a little cold water and stir into the goulash along with the meat broth. Simmer for another 8 minutes. Season the goulash with salt and pepper and serve in a warmed dish. Pour sour cream into the center and stir in at the table. This goes perfectly with spaetzle, but it also works well with potatoes, bread dumplings, or rösti.