Ingredients
-
2 lbs marbled beef, cut in cubes
-
1 lb onion, diced
-
1/4 cup oil or 1/4 cup lard
-
1 tablespoon Hungarian paprika, hot if desired
-
2 garlic cloves, crushed
-
1 tablespoon tomato paste
-
2 cups beef or 2 cups vegetable broth
-
1 tablespoon caraway seed
-
1 tablespoon dried marjoram
-
2 teaspoons flour, for slurry
-
1 teaspoon salt (to taste)
Instructions
- Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
- Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
- Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
- Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
- When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
- Simmer until the floury taste is gone and the sauce has the perfect consistency.
- Enjoy with spaetzle, dumplings or noodles.