Ingredients:
1 kg onions
50 g clarified butter
1.2 kg beef (shoulder)
3 garlic cloves
1 teaspoon caraway seeds
2 tablespoons sweet paprika powder
1 tablespoon hot paprika powder
3 tablespoons tomato paste
250 ml meat broth
2 bay leaves
Salt
Pepper
Preparation:
1. Finely chop the onions. Heat the clarified butter in a roasting pan (approx. 25 cm Ø). Simmer the onions over a low to medium heat for 30 minutes until golden brown. Stir regularly.
2. In the meantime, cut the beef into cubes of about 4 cm. Peel the garlic and chop finely. Roughly crush the caraway seeds with a mortar. Preheat the oven to 180 degrees (fan oven not recommended).
3. Add both paprika powders, tomato paste, meat stock and caraway seeds to the onions and mix well. Then add the meat, bay leaves and garlic. Season with salt and pepper. Cover the goulash and let it simmer in the preheated oven on the lowest rack for 2 hours 30 minutes to 3 hours, until the onions have broken down and the meat is tender.
4. Season the goulash with salt and pepper and remove the bay leaves. Serve with mashed potatoes.
Bon appetit!