Hearty Beef Goulash

For the hearty beef goulash, wash the beef, pat dry, cut into equal cubes and fry in hot clarified butter for about 10 minutes until brown.

Peel, wash and coarsely chop the onions, add to the meat and fry for 2-3 minutes. Stir in tomato paste and finely chopped chili pepper.

Sprinkle paprika powder over the beef, fry briefly and immediately deglaze with meat stock or vegetable stock. Simmer the beef goulash for about 2 hours, covered, over mild heat, but do not let it boil.

Meanwhile, wash, scrape and slice carrots. Cut bell bell pepper in half, remove white seeds and skin, and cut into small pieces. Add the sliced vegetables to the beef and stir in.

Season the beef goulash with garlic pressed through, pepper, salt, paprika powder, caraway seeds, marjoram and lemon zest and simmer for about 30 minutes more.

Just before serving, sprinkle with finely chopped parsley. Bread dumplings or boiled potatoes taste particularly good with it.

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