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 preparation and season it with salt.
- Heat a roasting pan, melt a tablespoon of clarified butter, and brown the meat in batches on all sides over medium to high heat. Be careful not to overcrowd the pan with too many pieces of meat at once, and avoid turning the meat too early. Turn it for the first time after about 1 minute, allowing the meat to develop a nice brown color and build up roasted flavors without losing too much heat from the pan.
- Transfer the browned meat pieces to a bowl. After each round of frying, add another tablespoon of clarified butter to the pan.
- Peel and finely dice the onions. Add the remaining clarified butter to the pan’s cooking residue, and caramelize the onions, stirring occasionally, for 20 minutes. Towards the end, add sugar and tomato paste and roast for another minute while stirring. Now add the meat to the onions and deglaze with STROH and the broth.
- Peel and finely dice the garlic clove. Add it, along with the lemon, paprika powder, marjoram, and a pinch of cayenne pepper, to the goulash.
- Let the goulash simmer over low heat with a lid for approximately 2.5 hours. Towards the end of the cooking time, taste the goulash and, if needed, thicken it with a little cornstarch.
