Hungarian Goulash

INSTRUCTIONS

• 1
  Peel and finely chop the onion. Peel and finely grate the garlic. Cut the beef into cubes measuring 3 cm × 3 cm.
• 2
  Now take a larger pot and heat 3 tablespoons of oil over high heat. Then add the chopped onion to the pot, salt it, and sauté over high heat for about 10–12 minutes, stirring constantly, until the onion turns dark brown. Next, add the chopped beef to the pot, reduce the heat to medium-high, and sauté for 5–6 minutes. Adjust the heat as needed to prevent the onion from burning. Then set the heat to medium, add tomato paste, ground paprika, ground cumin, salt, and pepper to the pot, and sauté everything for another 2–3 minutes. Next, add beef broth, grated garlic, and canned chopped tomatoes to the pot, cover with a lid, and bring the contents to a boil over high heat. Then reduce the heat to medium and simmer the mixture slowly for 80–90 minutes.
• 3
  After the specified time, remove the lid from the pot and cook the goulash without it for another 40–45 minutes over medium heat until it thickens.
• 4
  Next, add dried marjoram to the pot and cook for another 5–6 minutes over medium heat.
• 5
  Then turn off the heat and let the pot with the goulash stand on the stove for at least 5 more minutes.
• 6
  Divide the finished goulash into 4 servings and serve.