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Export 15 ingredients for grocery delivery
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.
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