Summary

Ingredients

• 1 kg beef goulash, meat from the calf or shoulder, preferably from the health food store or butcher
• 1 kg onion (s)
• 2 carrot (s)
• 0.5 ½ chorizo
• 4 garlic clove (s)
• 3 tablespoon tomato paste
• 700 ml water
• 300 ml beef broth
• 1 tablespoon corn starch
• clarified butter
• 3 tablespoon paprika powder, hot pink
• 3 tablespoon paprika powder, noble sweet
• caraway seeds, approx. 2 - 3 tablespoon
• marjoram, approx
• Salt and pepper, black

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Instructions

1. Cut the onions into small cubes (if you use small or young onions, they won`t burn as much when chopping). Also dice the carrots. Cut the chorizo into approx. 3 mm thick slices. Peel and slice the garlic.
2. Heat a medium-sized saucepan or roaster on the stove at maximum heat and melt 3 tablespoons of clarified butter in it. Sweat the onions for about 5 minutes and stir every now and then.
3. At the same time, heat a little clarified butter in a small pan and fry the chorizo at maximum temperature, but not too long. The spice from the chorizo will dissolve somewhat in the fat, which will then look reddish.
4. Put the carrots in the pot with the onions and sauté them for another 5 minutes. Stir here too.
5. Now it has to be a bit quick or you turn down the heat. Add approx. 3 tablespoons of each of the paprika spices and stir. The powder must not burn. Add the tomato paste while stirring. Simply press the tube properly or add 3 tablespoons to the pot and stir until it becomes a mass. You can stir that for about 1 minute. Then add the water. Everything that has settled on the ground should now come loose. Now add approx. 2 - 3 tablespoons of marjoram, caraway seeds, salt and pepper and stir well again.
6. Put the un-fried meat and the fried chorizo together with the fat in the goulash stock and pour in the beef broth. There should be enough liquid in the pan to just cover the meat. Bring to the boil until it begins to swell. Then put the stove on the lowest possible setting and put the lid on. Simmer the goulash with the lid on for about 1 hour. Stir every now and then.
7. After the hour, remove the lid and continue to simmer without the lid. At this point I add the cut garlic first. Let simmer for another hour.
8. After a total of 2 hours you can examine your work. I always take out a piece of meat and try to see how it is done. The shoulder sometimes takes longer, so it can simmer for half an hour longer.
9. At this point you can also add 1 tablespoon of corn starch and stir thoroughly immediately to thicken the liquid a little. But don`t use too much, you don`t want it to be a sauce. If you like it a little thicker, you can also add a second tablespoon of starch.
10. The goulash should be ready after a total of 2 - 3 hours of simmering. It is ready when the meat is tender and melts on the tongue.
11. Bread, rice, Bohemian dumplings or noodles also taste great.
12. Tips: Serve with freshly diced onions, which you can then sprinkle over them. That gives the goulash a little kick and a little bite.
13. If there is anything left over, the goulash tastes even better the next day!
14. This is a recipe that I copied from my Czech grandma and after trying things out for a long time, I am finally satisfied with the result. I noticed that the quality of the meat contributes significantly to the taste. So I can advise against supermarket meat if you want to make a good goulash.