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Export 13 ingredients for grocery delivery
Step 1
Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside.
Step 2
Chop the onions, carrots, and celeriac.
Step 3
Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don’t let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.
Step 4
Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly.
Step 5
Add both kinds of paprika powder and stir well to combine.
Step 6
Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don’t add salt now; it all depends on the stock you are using.
Step 7
Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.
Step 8
Adjust the taste with salt and pepper.
Step 9
The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to reduce more. However, I seldom find that necessary; it’s usually as thick as we like after the initial cooking time.
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