Slap goulash

Ingredients for 8 servings:

• 1.6 kg beef (preferably from the rump)
• 1 kg onion(s)
• 9 tbsp, crushed paprika powder, sweet
• 1 ½ tbsp, crushed caraway powder
• 1 ½ tbsp, str. Thyme, shredded
• 1 ½ tbsp, sautéed marjoram
• 15 garlic cloves
• 2 cubes of soup seasoning for beef soup
• ½ liter of water
• 1 kg tomatoes, pureed
• 4 cl vinegar
• 10 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes

Finely slice or chop the onions. Prepare all the spices and garlic in the correct quantities and place them in a small bowl. Cut the meat into cubes with sides measuring approximately 3 cm. Heat the olive oil in a large pot over medium heat (speed 7 out of 10), add the onions, and sauté for 5 minutes, stirring constantly. Add the spices, stirring constantly and making sure nothing burns. After another 5 minutes, deglaze everything with the vinegar, add water, and crumble in the stock cubes. Only now add the meat and the passata. Once the goulash has boiled, reduce the heat to low and simmer for about 3 hours. I serve this goulash with either napkin dumplings, or, if I want to surprise my guests, a trio of small dumplings: bread dumplings, spinach dumplings, and potato dumplings. My sister always adds a spoonful of crème fraîche when serving and garnishes it with fresh parsley and a spoonful of red bell pepper strips from the jar. Note: This hearty goulash is called “Watschen-Gulasch” (slapping goulash) because it’s so easy to cook.