Ingredients
2 lb yellow onions, (about 6-8 medium onions)
50 g clarified butter, (or regular butter)
2 lb lean beef, preferably veal or trimmed chuck
3 garlic cloves
1 tsp caraway seeds
1¾ cup beef broth
3 tbsp red wine vinegar
2 tbsp sweet paprika
2 bay leaves
2 tsp dried marjoram
2 tbsp tomato paste
1 tsp kosher salt, plus more to taste
¼ tsp ground black pepper, plus more to taste
Preparation
Peel and chop the onions very finely. Set aside.
Heat the butter in a roasting pan over medium heat. Add the onions and cook until golden brown, about 30 minutes. Stir frequently.
In the meantime, trim the beef off any fat and sinew, then cut the beef into about 1-inch pieces. Set aside.
Peel and chop the garlic. Mince it together with the caraway seeds using a knife.
Once the onions are ready, add the beef broth to the roasting pan, along with red wine vinegar, paprika, meat, bay leaves, garlic, caraway seeds, marjoram, and tomato paste.
Mix and bring to a gentle simmer. Turn the heat down to low and cover the pan. Let the mixture simmer on the stovetop until the onions have mostly disintegrated and the beef is tender. This takes anywhere from about 90 minutes to 2 hours.
For a thicker consistency, cook uncovered or partially covered for another 1 hour. Once the goulash is thick enough, cover and continue cooking until done.
Season the German goulash with salt and pepper. Then, remove the bay leaves.
Serve this hearty beef stew while still hot. Enjoy!
