Beef broth and dark beer 1:1, just enough to cover meat
1 Tsp Caraway seeds
3 Tsp marjoram
**Directions**
Cut the meat into cubes of about 2 cm. Peel the onion, chop finely and fry in a pan with clarified butter until golden brown.
Now season the meat with salt and pepper and fry it with the onion until gray.
Then add tomato paste and fry well so that it loses its acidity.
Then add the finely chopped garlic cloves and the hot and sweet paprika and fry briefly (not too long, otherwise it will become bitter!).
Deglaze with vinegar, pour in the beef broth and season with caraway seeds and marjoram.
Cover the goulash and let it simmer for about 1 – 1.5 hours and finally ladle out some of the liquid and mix with cornstarch and then add it back in allowing it to thicken.
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**Ingredients**
4 lbs beef shank
3 lbs Onion (Diced)
9 Tbsp clarified butter
Salt to taste
Pepper to taste
3 Tbsp tomato paste
9 pieces clove of garlic
3 Tsp Paprika (hot)
6 Tbsp Paprika (sweet)
3 dash of Red Wine Vinegar
Beef broth and dark beer 1:1, just enough to cover meat
1 Tsp Caraway seeds
3 Tsp marjoram
**Directions**
Cut the meat into cubes of about 2 cm. Peel the onion, chop finely and fry in a pan with clarified butter until golden brown.
Now season the meat with salt and pepper and fry it with the onion until gray.
Then add tomato paste and fry well so that it loses its acidity.
Then add the finely chopped garlic cloves and the hot and sweet paprika and fry briefly (not too long, otherwise it will become bitter!).
Deglaze with vinegar, pour in the beef broth and season with caraway seeds and marjoram.
Cover the goulash and let it simmer for about 1 – 1.5 hours and finally ladle out some of the liquid and mix with cornstarch and then add it back in allowing it to thicken.
Serve.