Hospoda Guláš

Ingredients

• 500 g Beef Chuck
• 3 pcs Onion
• 3 pcs Garlic
• 2 tsp Caraway Seeds
• 2 tbsp Sweet Paprika
• 1 tsp Marjoram
• 1 tbsp Tomato Paste
• 250 ml Dark Beer
• 400 ml Beef Stock
• 2 tbsp Lard
• 1 tbsp Plain Flour
• 2 pcs Bay Leaves
• 1 tsp Black Pepper
• 2 tsp Kosher Salt
• 1 pcs Lemon
• 2 tbsp Parsley
• 6 pcs Bread Dumplings

Method

1. Pat {beef_chuck} dry so it browns deeply, then thinly slice {onion}, mince {garlic}, and keep {caraway_seeds}, {sweet_paprika}, {marjoram}, {tomato_paste}, {bay_leaves}, {black_pepper}, and {kosher_salt} ready by the stove.
2. Heat {lard} in a heavy Dutch oven over medium-high heat until shimmering. Sear {beef_chuck} in a single layer in batches, salting lightly as it goes, for deep brown edges and a rich fond; do not crowd the pot or the meat will steam.
3. Lower to medium heat, add {onion} to the same pot with a pinch more {kosher_salt}, and sweat, then sauté, stirring often for a deep amber color and sweet aroma. Stir in {garlic} for the last minute until fragrant.
4. Add {caraway_seeds} and bloom briefly until fragrant, then stir in {sweet_paprika} and {tomato_paste} over low heat just until darkened and aromatic. Dust with {plain_flour}, stir well, then deglaze with {dark_beer}, scraping up the fond, and let it reduce until glossy before adding {beef_stock}, {bay_leaves}, {black_pepper}, and the browned {beef_chuck}.
5. Bring the pot to a gentle simmer, cover slightly ajar, and braise over low heat until {beef_chuck} is fork-tender and the onion-rich gravy is silky. Stir once or twice during cooking and check that the liquid stays at a lazy bubble, not a hard boil.
6. Uncover and simmer to reduce if needed until the gravy coats a spoon. Remove {bay_leaves}, stir in {marjoram}, taste, and sharpen with a squeeze of {lemon} and a final adjustment of {kosher_salt} so the sauce tastes full, sweet, and gently tangy.
7. Warm {bread_dumplings} gently until soft and steamy so they are ready to catch the gravy.
8. Spoon the hot {beef_chuck} and gravy into warm bowls, scatter with {parsley}, and serve with {bread_dumplings} alongside for soaking up the sauce.