Summary

Ingredients

• g 1,200 beef oulash (cut into thick leaves, approx. 30 - 40 each)
• 500 g onion (s)
• 1 tablespoon tomato puree
• 0.5 teaspoon ½ marjoram
• 50 g paprika powder, noble sweet (no less!)
• 120 g clarified butter
• Salt and pepper, freshly ground
• 1 tablespoon balsamic vinegar
• 0.25 teaspoon ¼ caraway seeds
• 1 clove garlic
• some lemon zest
• Broth or water

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Instructions

1. Roast the noodle-cut onions in the hot clarified butter while stirring constantly until golden yellow. Then add 50 g paprika powder, stir briefly and immediately deglaze with a little meat stock or water to which the balsamic vinegar is added. Add the meat, the necessary salt, the tomato puree and the remaining spices. Cover and simmer slowly, stirring repeatedly and adding a little hot liquid if necessary. When the meat is soft (after about 1 1/2 hours stewing time) add some more liquid and bring to the boil again. To taste. This is the so-called natural juice goulash. If you want creamy juice and more juice, dust the meat with 20 g flour before the last infusion, then add the necessary liquid and let it cook for a while. The meat must be rust-brown in color and have fat eyes. We also like broad ribbon noodles and salad or red cabbage with potato dumplings