Goulash recipe for ani_mama

2,2 pounds marbled beef for stew
2,2 pounds onions
run butter or oil for roasting
3 cloves of garlic
1 tablespoon paprika powder
1 tablespoon hot paprika powder
1 tablespoon vinegar
1 teaspoon marjoram
1 teaspoon grounded caraway
3 tablespoons tomato paste
2 bay leaves
optionally 1 teaspoon tarragon mustard
2 cups of beef broth, the tasty sort, please, not what we call "washing-up water"
salt, pepper as desired

Cut beef into cubes of roughly 4 cm. Peel and chop the onions. Heat run butter and gently brown the onions until golden. This will take some time but is worth the trouble (and the tears you will shed while stirring). This way you won´t have to roast the beef. Remove the pot from the burner, add both sorts of paprika and squeezed garlic. Don´t forget to stir all the time, paprika quickly burns. Then you better start from the beginning, because who wants bitter goulash! Same goes for burnt onions! Add marjoram, caraway and tomato paste. And mustard, if wanted. If not, use another tablespoon of vinegar for deglazing at the next step. Put the pot back onto the oven on medium high temperature, deglace with vinegar. Pour on the broth and add bay leaves then bring the mixture to a boil. Now add the beef and put the lid on the pot.Turn down the temperature. Let goulash simmer for two hours at the minimum, on low temperature. Beef should be tender then. Organic meat tends to take less time until soft. Add salt and pepper as desired. Serve with bread dumplings.
Mustard is not used in many recipes, so if you don´t like it, deglace with two tablespoons of vinegar. I prefer the spicy flavour of mustard to the tarte taste of vinegar. Beef should be just covered by broth. I use as much broth as it needs to cover up the meat and refill if necessary. Otherwise your goulash might be runny. Usually serves for four persons. Bon appétit!