Summary

Ingredients

• 800 g oulash (beef)
• 800 g onion (s)
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot
• 1 tablespoon marjoram
• 0.5 tablespoon ½ thyme
• 1 teaspoon caraway seeds
• 3 bay leaves
• 3 clove (s)
• 3 juniper berries
• 150 g crème fraîche
• 2 tablespoon balsamic vinegar
• 400 ml veal stock
• 20 g lard
• 1 ½ tablespoon cornstarch
• 2 tablespoon mustard, medium hot
• 0.5 ½ cup water

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Instructions

1. Mix the beef with the mustard in a bowl so that the sides of each piece are covered. On the one hand, the mustard creates an aroma, on the other hand a better roast set and increases the creaminess of the sauce. Peel the onions and chop them as finely as possible (preferably with an electric chopper).
2. Preheat the oven to 150 ° C top / bottom heat.
3. Sear the beef in portions (!) On all sides in a large, flat saucepan in the left lard. A dark brown roast should be created on the meat and in the pan. Put the meat you removed back into the saucepan, add the onions and sprinkle with paprika powder. Mix everything well, maintaining the heat until the onions have loosened the roast. Add enough veal stock to almost cover the meat. Add spices (marjoram, thyme, caraway seeds, cloves, bay leaves, juniper berries) and stir well. Put the pot with the lid tightly in the oven and let it stew for 3 hours.
4. Then bring the goulash to the boil, add the balsamic vinegar and crème fraiche. Whisk the starch with 1/2 cup of cold water and add in portions until the desired consistency is achieved (always bring to the boil first). Finally, season to taste with pepper and possibly salt.
5. Note: The goulash will be even better if you switch off the oven shortly before the end of the cooking time, let the goulash cool down in it and do the rest of the preparation the following day.