1. 1

   Step 1

   Trim 3 kg of beef of any gristle and fat and cut into uniform cubes.

2. 2

   Step 2

   Peel 2 kg of onions and dice finely. The volume of the onions should correspond to that of the meat.

3. 3

   Step 3

   Heat 100 g of butter or lard in a large pot over low heat.

4. 4

   Step 4

   Sear the meat in batches in a pan with a little oil and add to the pot.

5. 5

   Step 5

   Add the raw diced onions to the meat in the pot and mix everything well.

6. 6

   Step 6

   Cover the pot and cook over the lowest heat. Do not add water; the juices will form on their own.

7. 7

   Step 7

   After about 30-45 minutes, once the meat is covered by its juices, add the paprika, salt, pepper, marjoram, vinegar, garlic, chili, and caraway.

   Timer 45 min
8. 8

   Step 8

   Let the goulash braise over the lowest heat for at least 4 hours. Stir occasionally and cover again immediately.

   Timer 240 min
9. 9

   Step 9

   Turn off the stove and let the goulash sit overnight.

10. 10

    Step 10

    The next day, slowly reheat the goulash over low heat, taste, and adjust seasoning if necessary.

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