Classic beef goulash

This hearty Hungarian-inspired dish is a staple in Central European kitchens. Slow-cooked beef, onions, and paprika create a rich, flavorful sauce that’s perfect with bread or dumplings.

Ingredients:

• 2 lbs beef shank (or stewing beef)
• 4 large onions, finely chopped
• 3 garlic cloves, minced
• 3 tbsp sweet paprika
• 2 tbsp tomato paste
• 1 tbsp dried marjoram
• 1 tsp crushed caraway seeds
• 1 ¼ cups warm water
• 2 tbsp butter, lard, or oil
• salt and freshly ground black pepper
• 2 tbsp dark roux (or a little flour for thickening)

Recipe steps:

1. Rinse the beef shank and cut it into cubes.
2. Peel and finely chop the onions, then sauté them in lard (or fat/oil) until golden. Add the ground paprika, pour in a little lukewarm water to prevent the paprika from burning, then add the diced meat. Season with salt, pepper, crushed caraway seeds, and stir in the tomato paste. Add water as needed.
3. Cover with a lid and simmer gently for about 1.5–2 hours until the meat is tender.
4. Stir in the dark roux, mix well, and if necessary, dilute with warm water. Add crushed garlic and marjoram, and cook for another 15 minutes.
5. Serve the beef goulash sprinkled with chopped onion on top.

Best with:

Crusty bread, czech bread dumplings, potato pancakes, or even egg noodles.

Tip:

The consistency of the sauce depends on the amount of water and roux you use—adjust according to whether you prefer it thicker or thinner.