Beef Goulash with Potatoes

Ingredients

• 600 g beef (ready-to-cook, shoulder cut)
• 2 onions
• 2 tbsp clarified butter
• 2 tbsp sweet paprika powder
• 2 tbsp Tomato paste
• 1.2 l beef broth
• 1 fresh bay leaf
• 1 small dried chili pepper
• 1 tsp cumin seeds
• 2 juniper berries
• 400 g waxy potatoes
• 2 carrots
• 1 small celery (with greens)
• Salt
• pepper (ground)
• a handful parsley

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑size cubes. Peel and dice the onions.

2. 2.

   Heat clarified butter in a large pot and sear the beef pieces in batches until browned all around. Sprinkle with paprika, remove and set aside.

3. 3.

   Sauté the onions in the fat, stir in tomato paste and pour in broth. Return the beef, add bay leaf, crushed chili, cumin, and juniper berries. Simmer over medium heat for about 1½ hours.

4. 4.

   Meanwhile peel, wash and cut potatoes into large chunks. Peel carrots and slice them 1–2 cm thick. Trim celery, leaving a bit of green, and chop into pieces.

5. 5.

   After about an hour add the vegetables and continue cooking until tender. Season with salt and pepper. Rinse parsley, shake dry and roughly chop. Sprinkle over the goulash before serving. A fresh white loaf pairs well.