Dark Beef Goulash

Ingredients

• 1 kg beef (e.g., shoulder or shank trimmed)
• 3 onions (about 800 g)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 600 ml Meat broth
• 1 Garlic clove
• 1 untreated lemon
• 1 tsp cumin
• 2 tbsp sweet paprika powder
• 1 tsp dried marjoram
• Salt
• pepper (ground)

Instructions

1. 1.

   Pat the trimmed beef dry and cut into equal cubes with a kitchen knife.

2. 2.

   Peel, halve, and slice the onions into strips.

3. 3.

   Heat oil in a large pot over high heat and sauté the onions until translucent, stirring. Add the beef cubes and brown everything together. Stir in tomato paste, cook briefly, then pour enough broth to cover all ingredients. Simmer for about 2–2½ hours, stirring occasionally, just below boiling point; add more broth if needed.

4. 4.

   Meanwhile, peel and finely chop garlic. Grate the zest of a freshly washed lemon and combine with garlic in a small bowl. Add cumin, paprika, and marjorain to the mixture and stir. About 20 minutes before serving, pour this into the goulash.

5. 5.

   To test tenderness, pierce a beef cube with a fork; if it slides out easily, the meat is cooked through and tender.

6. 6.

   Season the dark beef goulash with salt and pepper and serve.