Uncle Osvald's goulash

Ingredients for 5 servings:

• 1 kg beef, preferably from the neck, well marbled
• 1 kg onion(s)
• 6 tbsp lard
• 100 g tomato paste
• 1 liter meat broth
• n. B. Salt
• 1 tbsp caraway seeds
• 1 tbsp marjoram
• 1 tbsp pepper
• 1 tbsp chili powder
• 2 tbsp paprika powder (Hungarian goulash paprika)
• 6 garlic cloves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours 30 minutes

Roughly chop the onions and fry them in the lard until light brown. Cut the meat into cubes of about 3 cm, season with salt, pepper, caraway, marjoram, and chili powder, and fry in the fat with 4 crushed garlic cloves. Then remove from the pot. Roast the tomato paste in the pot for about 2 minutes and add the paprika. Return the meat to the pot and add just enough stock to cover the meat. Bring to a boil and simmer gently over low heat, stirring occasionally and topping up with stock. The cooking time is up to 4 hours, depending on the age of the meat. At the end, add the remaining crushed garlic and seasonings to taste. The most important thing in this recipe is the roasted tomato paste and the slow braising. Tip: You can also use game, but with the appropriate game spices.