2 teaspoons goulash spices (dried marjoram, crushed caraway, yellow lemon zest finely chopped; ratio about 1:1:1)
water (for goulash)
1 teaspoon salt (more to taste)
1 Tablespoon parsley greens (chopped, to garnish)
Categories
Main Course
Cuisine
Austrian
Steps
Prepare 2 pounds beef stew: Trim any tough bits from the beef, such as ligaments or excess fat. Cut the cleaned beef into 2-inch (5 cm) pieces.
Peel 1 2/3 pounds onion and chop it finely. Peel 2 cloves garlic and mince them finely.
In a heavy-bottomed saucepan, melt 5 ounces pork lard over medium heat. Add the chopped onion and fry until golden brown, stirring frequently. Be careful not to let the onions get too brown or burn, as this will make the goulash taste bitter.
Add 1 Tablespoon tomato paste and fry for 1 minute. Add 1 Tablespoon sweet paprika powder and stir it in. Make sure the paprika does not fry, as it will burn easily.
Immediately add the meat cubes, 2 teaspoons goulash spices, minced garlic, and 1 teaspoon salt. Stir until the meat cubes release their liquid, then let the liquid evaporate.
Add enough water to the saucepan so that the meat is about halfway submerged.
Cover the saucepan with a lid, leaving a small space on the side for steam to escape.
Lower the heat so the meat simmers slowly. Check regularly and top up with water as needed to keep the meat half covered with liquid. The meat should braise in its own juices, not boil in water. This method gives the goulash its rich brown color and tender consistency, a hallmark of Viennese inns and restaurants.
Slowly braise the meat until it is fully tender, which can take up to 3 hours. Once the meat is tender to the core, add enough water to cover it completely. Let it simmer for another 10 minutes or so until you achieve a nice, creamy sauce.
Serve with boiled potatoes and garnish with chopped parsley greens.
