Step 1

Place the beef cubes in a bowl, cover, and refrigerate until ready to use.

Step 2

In a large, heavy-bottomed pot over medium heat, melt the clarified butter.

Step 3

Add the onions, the carrots, the celeriac, and the salt to the butter and cook, stirring often, until deeply golden-brown, about 10-15 minutes. Be careful to not let the vegetables stick and reduce the heat if needed.

Step 4

Add the tomato paste to the vegetable mixture and cook, stirring continuously, until the veggies brown slightly, about 2 minutes.

Step 5

Add the sweet paprika and the hot paprika to the vegetable mixture and stir well to combine.

Step 6

Add the wine, the beef stock, the bay leaves, the marjoram, the caraway seeds, and the black pepper to the vegetable mixture and stir well to combine.

Step 7

Add the beef cubes to the vegetable mixture and bring to a boil.

Step 8

Cover the pot and simmer, stirring occasionally, until the beef reaches an internal temperature of 135 degrees F and the sauce is thick and glossy, about 2 hours.

Step 9

Season the goulash with more of the salt and the black pepper, as needed.

Step 10

Serve the goulash over the warm gnocchi, garnished with the parsley.