Step 1

Gather all ingredients

Step 2

Heat oil in a heavy pot on medium-high. Pat the meat dry with a paper towel. Add meat to the pan. Be sure not to have too much meat so that it can brown. Heat on one side until the meat is brown, and then, using tongs, turn cubes over to brown on the other side. This will take 2-3 minutes per side. Once brown, remove the meat from the pan with tongs or a slotted spoon. Place the meat on a plate and cook the remaining beef. Set meat aside.

Step 3

Turn the heat down to medium. Add the onions to the pan and cook until they are slightly brown, stirring occasionally. This will take 10-15 minutes.

Step 4

Add garlic and paprika to the onions, stir and cook for 1 minute.

Step 5

Add caraway seeds, marjoram, tomato paste, salt, and bay leaves to the pan. Stir to combine. Cook until the spices are fragrant, 1-2 minutes.

Step 6

Return browned meat to the pan and add the wine and broth to the pan. Bring it to a simmer. Cover and lower the heat to maintain a simmer. Cook for 2-3 hours or until the meat is fork-tender. Check the goulash every hour to be sure there is enough liquid. The meat should have plenty of broth around it. If necessary, add more broth if it becomes too dry.

Step 7

Once the meat is fork-tender, make a slurry by combining flour with 2 tablespoons of water. Add the slurry slowly to the goulash and stir until it has thickened. Let it cook for an additional 2-3 minutes.

Step 8

Serve with spaetzle, egg noodles, mashed potatoes, or polenta.

Step 9

Enjoy!