Serkowski Family Goulash

Ingredients

• 1 kg chuck steak, cut into 2 cm cubes
• 5 tablespoons olive oil (or half lard)
• 2 brown onions, finely diced
• ½ bunch celery, finely diced
• 4 carrots, finely diced
• 3 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 3–4 heaped tablespoons smoked hot paprika
• Chilli flakes, to taste
• 250 g tomato paste (≈ 2 small tins)
• 2 × 400 g tins diced tomatoes (polpa)
• 1 ½ L organic beef stock
• 1 tablespoon white-wine vinegar
• 1 teaspoon dried marjoram

Method

1. Heat the olive oil in a heavy pot over medium heat. Add onions, celery and carrots; cook, stirring, until the onion is translucent (about 3–4 minutes). Stir in the crushed garlic, salt and pepper.
2. Add the cubed chuck steak. Brown for 5–6 minutes, stirring occasionally so all sides colour evenly.
3. Stir in the caraway seeds and 1 heaped tablespoon of smoked paprika. Sprinkle in a teaspoon of chilli flakes.
4. Add the tomato paste; cook, stirring, for about 1 minute to caramelise slightly.
5. Pour in the diced tomatoes, then the beef stock. Stir to combine and bring the mixture to a gentle simmer.
6. Add the vinegar, the remaining 2–3 heaped tablespoons of paprika, another pinch of chilli flakes, and the marjoram. Stir well.
7. Reduce heat to low, cover loosely, and simmer for 2–3 hours, stirring every 15–20 minutes, until the beef is very tender.
8. Taste and adjust seasoning – add extra paprika or chilli for more punch. Serve hot with crusty bread, csipetke, or buttered noodles.