2 tablespoons butter
2 lbs bottom round beef or stew meat, cut into 1 inch cubes and patted dry
2 large onions, medium dice
2 cloves garlic, diced fine
2 tablespoons tomato paste
3 tablespoons Hungarian paprika/mix of hot and sweet, I like it spicy so I add a bit more hot
3/4 teaspoon caraway seeds, coarsely crushed with back of fry pan into small pieces
1/2 teaspoon dried marjoram
1 teaspoon kosher salt
1 teaspoon white pepper
4 medium size Yukon gold potatoes, peeled and cut into large dice
3 cups water
1 cup beef stock
peel of half fresh lemon, chopped fine
2 tablespoons chopped fresh parsley
Melt 1 tablespoon of butter over low heat in large stock pot, and add chopped onions and cook till just slightly opaque, stirring lightly. Add garlic and continue cooking till opaque but not browned. Remove from pot and set aside in a heat proof bowl.
Melt remaining butter over medium heat and add meat. Brown on all sides, make sure to stir so it won’t burn or stick.
Add onion/garlic back to pot. Stir in paprika and continue cooking for a few minutes to coat beef. Add tomato paste, water and stock. Stir to incorporate all ingredients and bring to a medium boil.
Turn down to just boiling and simmer for 1 1/2 hours stirring often.
Add potatoes, marjoram and caraway seed. Simmer for an additional hour or until potatoes are done and meat is tender.
Stir in lemon peel, season with salt and pepper. Serve in shallow bowls with parsely garnish and a crusty bread.
Wine pairing- Sepp Moser Zweigelt 2010, An unoaked fruit forward red. Perfect to contrast to the spice in this dish
Happy wine pairing.
If you want to get really fancy you can serve it topped with a sunny side up egg like the Goulash museum in Vienna but it’s not necessary.