Beef Goulash

Preparation

1. 01

   Step 01

   Cut the beef into even 3–4 cm cubes and pat dry with paper towels. Season with salt and pepper.

2. 02

   Heat: high, sear in batches

   Heat lard or oil in a heavy Dutch oven over high heat. Sear the meat in batches until deeply browned on all sides. Remove from the pot and set aside.

3. 03

   Heat: medium

   Reduce heat to medium. Cook the chopped onions in the fond until translucent and golden, about 10 minutes, stirring occasionally.

4. 04

   Heat: medium

   Add tomato paste and garlic to the onions and cook, stirring, for 1–2 minutes, until darker.

5. 05

   Step 05

   Remove the pot from the heat and let it cool briefly (about 1 minute). Stir in the sweet and hot paprika. Important: Do not add the paprika to boiling liquid, or it will turn bitter.

6. 06

   Step 06

   Return the seared meat to the pot. Add the caraway seeds, bay leaves, and hot beef broth. Stir well and bring to a boil.

7. 07

   Heat: low, covered

   Reduce the goulash to low heat, cover, and simmer, stirring occasionally, for about 2 hours, until the meat is fork-tender. Add a little more broth if needed.

8. 08

   Heat: medium

   Stir the flour with 3–4 tablespoons of cold water until smooth, then stir into the boiling goulash. Simmer, stirring, for 5 minutes, until the sauce thickens. Season with vinegar, salt, and pepper.