Summary

Ingredients

• 1 kg beef for goulash
• 1 kg onion (s), white
• 3 tablespoon paprika powder, noble sweet
• 3 tablespoon tomato paste
• 3 tablespoon clarified butter
• 1 tablespoon caraway seeds
• salt and pepper

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Instructions

1. Cut the beef into approx. 2 cm cubes. Cut the onions into small cubes. Melt the clarified butter in a large saucepan and fry the onions until they take on a light brown color. Then add the meat and fry all over. Mix in the tomato paste and paprika powder and immediately fill up with water so that the paprika powder does not become bitter. Season with salt, pepper and caraway seeds.
2. You should use enough water that the entire contents of the pot are 2 - 3 cm below the liquid level. Then cover the goulash and let it simmer gently for several hours. After about 4 hours, the color of the goulash will change a lot - it will be quite dark. Then turn off the stove and let it steep for another hour.
3. The long cooking time of the goulash is necessary to achieve the creamy consistency of the juice (many people mistakenly bind the juice with flour) and to get the intense taste. If necessary, add a little water during cooking, but not too much, otherwise the juice will be too runny.
4. I tried sweating the onions with both oil and butter - but you can only get the really original taste with clarified butter. The so-called goulash level (floating layer of fat on top) is essential for a good Viennese goulash!