Gulasch alemán (Rindergulasch)

Ingredientes

• 2 tablespoons olive oil
• 2 pounds stewing beef (cut into 1-inch cubes)
• 2 yellow onions (chopped (about 3 cups))
• 1 large carrot (diced)
• 1 celery stalk (chopped)
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika (Hungarian preferred)
• 1 teaspoon dried marjoram
• 1 teaspoon hot paprika
• 1 cup red wine
• 2 cups beef broth
• 2 bay leaves
• 1 teaspoon salt (plus more to taste)
• 1/4 teaspoon ground black pepper (plus more to taste)
• 2 tablespoons water
• 2 tablespoons cornstarch

Preparación

1. 1

   Heat olive oil in a large Dutch oven over high heat. Pat beef dry and season with salt and pepper. Brown in batches, searing on all sides until deeply golden, 2 to 3 minutes per side. Transfer browned beef to a plate.

2. 2

   Reduce heat to medium-high. Add onions, carrots, and celery to the same pot. Sauté for 5-6 minutes until lightly browned.

3. 3

   Add tomato paste. Stir constantly for 1 minute. Then add paprika, marjoram, and hot paprika or cayenne if using. Stir for 30 seconds.

4. 4

   Pour in red wine and beef broth. Scrape the bottom of the pot with a spatula to release any browned bits. Bring to a simmer.

5. 5

   Return beef to the pot along with any resting juices. Add bay leaves. Reduce heat to low. Simmer covered for about 2 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened.

6. 6

   If adding potatoes or bell peppers, add them 30 minutes before the cook time ends.

7. 7

   Remove bay leaves. Taste and adjust salt and pepper.

8. 8

   To thicken: Combine water and cornstarch in a small bowl and add it to the goulash. Bring to a simmer while stirring constantly until thickened.

9. 9

   Serve over bread or potato dumplings, spaetzle, or with crusty bread.