1. 1

   Step 1

   Cut the beef (1 kg beef shank or shoulder) into approx. 3 cm cubes.

2. 2

   Step 2

   Peel the onions (500 g) and finely dice them. Finely mince the garlic cloves (2 pieces) as well.

3. 3

   Step 3

   Melt the lard (2 tbsp) in a large pot over medium heat.

4. 4

   Step 4

   Sauté the diced onions in the lard until golden brown. This takes about 20 minutes, stirring occasionally.

   Timer 20 min
5. 5

   Step 5

   Add the sugar (1 tsp) and let the onions caramelize briefly.

6. 6

   Step 6

   Stir in the paprika (3 tbsp) and immediately deglaze with a splash of vinegar (2 tbsp).

7. 7

   Step 7

   Add the tomato paste (2 tbsp), garlic, juniper berries (5 pieces), marjoram (1 tsp), caraway seeds (1 tsp), salt (1 tsp), pepper (1/2 tsp), and lemon zest (1/2 piece) to the goulash base.

8. 8

   Step 8

   Add the beef to the pot and sear briefly until it takes on some color.

9. 9

   Step 9

   Pour in water (approx. 1.5 liters) until the meat is just covered.

10. 10

    Step 10

    Cover the pot and let the goulash braise over low heat for about 2 hours, until the meat is very tender.

    Timer 120 min
11. 11

    Step 11

    Whisk the all-purpose flour (2 tbsp) with a little cold water until smooth and stir into the sauce to thicken it.

12. 12

    Step 12

    Simmer the goulash uncovered for another 10 minutes until the desired consistency is reached.

    Timer 10 min
13. 13

    Step 13

    Adjust seasoning and ideally let it rest until the next day.

Space/arrow keys: next or previous step