Saftgulasch

Ingredients

• 1 tsp Marjoram
• 2 pcs Garlic
• 1 pcs Lemon
• 500 ml Beef Stock
• 2 pcs Bay Leaves
• 0.75 tsp Black Pepper
• 2.25 tsp Kosher Salt
• 2 tbsp Parsley
• 500 g Beef Chuck
• 500 g Yellow Onion
• 2 tbsp Sweet Paprika
• 1 tbsp Tomato Paste
• 1 tsp Caraway Seeds
• 2 tbsp Lard

Method

1. Pat {beef_chuck} dry and cut into large cubes. Finely dice {yellow_onion}, mince {garlic}, finely grate a little zest from {lemon}, and keep the juice for finishing so the sauce stays bright.
2. Heat {lard} in a heavy pot over medium heat, add {yellow_onion} with {kosher_salt}, and cook slowly for a deep mahogany color, stirring often for even browning and concentrated sweetness.
3. Pull the pot off the heat so {sweet_paprika} does not scorch, then stir in {tomato_paste}, {caraway_seeds}, {marjoram}, {garlic}, {black_pepper}, and the reserved zest from {lemon} until fragrant. Add {beef_chuck}, season again with {kosher_salt}, and stir to coat well.
4. Pour in {beef_stock}, add {bay_leaves}, bring just to a gentle simmer over low heat, then cook partially covered until {beef_chuck} is fork-tender and the onions melt into a glossy sauce. Stir occasionally and keep the pot at a lazy bubble, not a boil, so the meat stays succulent.
5. Remove {bay_leaves}, simmer uncovered over medium-low heat until the sauce lightly coats a spoon, then add a squeeze of {lemon} juice and taste for more {kosher_salt} and {black_pepper}. Fold through {parsley} for a fresh finish.