For the beef goulash, cut the meat into cubes. Finely chop or press the garlic and mix together with the caraway seeds, marjoram and a little salt to make a fine “spice paste”.
Cut the onion into fine strips just before frying. Heat the fat in a pot and fry the onions in it over low heat for about 20-25 minutes until light brown.
Stir often so that the onion does not burn and become bitter. Deglaze the onion mixture with vinegar, stir and continue to sweat briefly.
Remove the pot from the heat and stir paprika powder into the onions. (Important: Do not overcook the paprika powder, otherwise it will become bitter!!)
Add the paradeis pulp and let it simmer on low heat for about 1-2 minutes. Pour 125 ml beef broth over the mixture and bring to a boil over low heat.
Add the meat with the spice paste to the onion mixture, stir well and braise over medium heat, half covered, for about 2 hours.
Pour in the rest of the soup throughout the cooking time, stirring frequently. The meat should always be covered with liquid.
In this way, the onions will cook away and give the goulash its “plump” consistency and rich color.
The beef goulash is ready when the fat has collected on the surface as a so-called “mirror”.
Preparation Tip:
If you are in a hurry, you can also cook the beef goulash in a pressure cooker. Then only the entire liquid must be added at once. At the end of the cooking time (approx. 30 min.) remove the meat and puree the sauce. Finally, sprinkle 1 tablespoon of flour over the goulash and mix well, then it will be even more plump.
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