Ingredients for 4 Servings
- 600 g beef shoulder, cut into approximately 4×4 cm pieces
- 2 tsp salt
- 5 tbsp clarified butter
- 300 g yellow onions
- 2 tbsp STROH 80 (alternatively, 4 tbsp STROH 60 or STROH 40 are possible)
- 500 ml beef broth
- 1 tsp sugar
- 1 tbsp tomato paste
- 1 garlic clove
- 1-2 tsp finely grated zest of an organic lemon
- 2 tsp sweet paprika
- 1/2 tsp dried marjoram
- a pinch of cayenne pepper
- optional: cornstarch for thickening
Preparation
- Take the goulash meat out of the refrigerator about half an hour before cooking, cut it into 4 x 4 cm cubes, and season with salt.
- Heat a roasting pan and melt a tablespoon of clarified butter in it.
- Add the first portion of meat to the hot pan, making sure not to add too many pieces at once.
- Sear the meat over medium to high heat, turning it for the first time after about 1 minute.
- Once the meat is nicely browned on all sides, transfer it to a bowl. After each batch, add another tablespoon of clarified butter to the pan and sear the remaining meat pieces.
- Peel and finely dice the onions.
- Add the remaining clarified butter to the pan drippings and caramelize the onions for 20 minutes, stirring occasionally.
- Finally, add sugar and tomato paste, and roast for another minute while stirring.
- Now, add the meat back to the onions and deglaze with STROH and beef broth.
- Peel and finely chop the garlic, and add it to the goulash along with the lemon, paprika powder, marjoram, and cayenne pepper.
- Simmer the goulash on low heat with the lid on for about 2.5 hours.
- At the end of the cooking time, season the goulash to taste and, if necessary, thicken it with a little cornstarch.
