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Categories:Viewed: 58 - Published at: 8 years ago
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)
Method
- 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.
