Beef goulash, rust-brown

Ingredients for 4 servings:

• 1,200 g beef goulash (thickly sliced, approx. 30 – 40 g each)
• 500 g onion(s)
• 1 tbsp tomato puree
• ½ tsp marjoram
• 50 g sweet paprika powder (no less!)
• 120 g clarified butter
• Salt and pepper, freshly ground
• 1 tbsp balsamic vinegar
• ¼ tsp caraway seeds
• 1 clove(s) garlic
• some lemon zest
• Meat broth or water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

a delicious natural juice goulash

Fry the noodle-shaped onions in hot clarified butter, stirring constantly, until golden brown. Then add 50g of paprika, stir briefly, and immediately deglaze with a little meat broth or water to which the balsamic vinegar has been added. Add the meat, the necessary salt, the tomato puree, and the remaining spices. Cover and simmer slowly, stirring frequently and adding a little hot liquid as needed. When the meat is tender (after about 1 1/2 hours of braising), add a little more liquid and bring back to a boil. Season to taste. This is called natural goulash. If you want a creamier, more juicy dish, dust the meat with 20g of flour before the final pouring, then add the necessary liquid and let it simmer for a while. The meat should be rust-brown in color and have fat spots. We like this with wide ribbon noodles and salad, or red cabbage with potato dumplings.