Hungarian Goulash

METHOD

• 1
  Peel and finely chop the onion. Peel and finely grate the garlic. Cut the beef into 3 cm × 3 cm cubes.
• 2
  Now take a large pot and heat 3 tablespoons of oil over high heat. Then add the chopped onion to the pot, salt it, and sauté, stirring constantly, for about 10–12 minutes over high heat 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 caraway, 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 the pot with a lid, and bring the contents to a boil over high heat. Then reduce the heat to medium and simmer the mixture gently for 80–90 minutes.
• 3
  After the specified time, remove the lid from the pot and cook the goulash uncovered 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 another 5 minutes.
• 6
  Divide the finished goulash into 4 portions and serve.