Name: Bavarian Beef Goulash
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 platters
Ingredients: 800 g beef; 400 g onion; 60 g lard; 3 cloves garlic; 2 tablespoons sweet paprika; 1 tablespoon tomato paste; 500 ml dark beer; 300 ml beef broth; 1 teaspoon caraway; 2 teaspoons marjoram; 2 pcs bay leaves; 1 tablespoon plain flour; 2 teaspoons salt; 1 teaspoon ground pepper

Step by step process

Preparing and searing the meat

1
Start the Bavarian beef goulash by cutting the meat into cubes about 3 centimeters on each side and patting them dry with a paper towel. In a wide, heavy-bottomed pot, melt the lard and sear the cubes in small batches over high heat until golden, so they seal and stay juicy inside. Move the seared meat aside in batches until you have seared all the cubes.
TIP:
Sear the meat in a single layer in a well-heated pan so it quickly browns and stays juicy. Do not overcrowd the pan, and turn the meat only when it releases easily on its own and has a golden crust.
2
Add the finely chopped onion to the fat left from the meat. Cook it slowly over low heat for about 12 minutes, until it softens and turns a deep golden color. Slow cooking is the base of the flavor, so do not rush the onion. Add the pressed garlic and saute briefly together until fragrant. Take the pot off the heat, stir in the ground sweet paprika, and add a splash of stock right away so the paprika releases its aroma and does not turn bitter.
TIP:
Cook ground paprika and tomato paste in fat for only 20 to 30 seconds. The paprika will release its aroma, the tomato paste will lose its raw taste, and the dish will have a fuller color and flavor. As soon as the mixture becomes fragrant, add liquid immediately so the paprika does not turn bitter.

Braising and finishing

3
Return the meat to the pot and stir in the tomato paste, caraway, marjoram, and bay leaf. Dust with the flour, stir briefly, and gradually pour in the dark beer and the remaining beef stock so the cubes are nearly submerged. The flour and tomato paste will slowly thicken the sauce and give it a velvety texture. Bring to a gentle simmer, season with salt and pepper, and skim off the foam.
4
Cover with a lid and braise over the lowest heat for about 2 hours. Stir occasionally and add stock or water as needed. Long, slow braising is the secret to tender meat, so keep the heat low. The meat is done when it falls apart under a fork and the sauce is thick, glossy, and dark. Remove the bay leaf, adjust with salt and pepper, and serve with bread dumplings or boiled potatoes that soak up the thick sauce.