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EFK Goulash German-style

Ingredients

2 1/2 lb beef chuck, cut in 1 1/2-inch cubes

2 tsp kosher salt, divided

1 tsp black pepper

2 tbsp neutral oil

3 large yellow onions, sliced

3 garlic cloves, minced

2 tbsp sweet paprika

1 tsp hot paprika, optional

1 tsp caraway seeds, lightly crushed

1 tsp dried marjoram

2 tbsp tomato paste

1 tbsp red wine vinegar

3 cups low-sodium beef broth

1 bay leaf

1 tbsp all-purpose flour mixed with 2 tbsp cold water, optional for thickening

Chopped parsley, for serving

Directions

1. Pat beef dry and season with most of the salt and the pepper. Brown in oil in a Dutch oven in batches; transfer to a plate.

2. Reduce heat to medium. Add onions and cook 12–15 minutes until soft and golden. Add garlic, paprika, caraway and marjoram and stir 30 seconds.

3. Stir in tomato paste, then vinegar and broth, scraping up the browned bits. Return beef and juices and add bay leaf.

4. Bring to a simmer, cover partially and cook gently 2–2 1/4 hours, stirring occasionally, until the beef is fork-tender. Add a splash of broth if needed.

5. Remove bay leaf. If a thicker gravy is wanted, stir in the flour slurry and simmer 3–5 minutes. Adjust salt and serve with parsley, spätzle, potatoes or bread.

1. Pat beef dry and season with most of the salt and the pepper. Brown in oil in a Dutch oven in batches; transfer to a plate. 2. Reduce heat to medium. Add onions and cook 12–15 minutes until soft and golden. Add garlic, paprika, caraway and marjoram and stir 30 seconds. 3. Stir in tomato paste, then vinegar and broth, scraping up the browned bits. Return beef and juices and add bay leaf. 4. Bring to a simmer, cover partially and cook gently 2–2 1/4 hours, stirring occasionally, until the beef is fork-tender. Add a splash of broth if needed. 5. Remove bay leaf. If a thicker gravy is wanted, stir in the flour slurry and simmer 3–5 minutes. Adjust salt and serve with parsley, spätzle, potatoes or bread.