Gulasch - Munich-Style (beef)

Directions

1. Using a cutting board and knife, cube meat and remove any large pieces of gristle or bone. If using carrots or other root vegetables, wash and dice them now.
2. In stock pot, add lard and allow to melt and heat. When it starts to ripple, add meat and stir. Add onions and allow to caramelize. Add marjoram (activates by heat) and paprika and stir. Salt & pepper to taste. Continue to stir while meat browns. If you are using carrots or other root vegetables, add them now.
3. Add 1 can of stewed tomatoes, 1/3 cup of vinegar and 1 quart of water. Allow this to come to a simmer and simmer for about 1 hr. Most of the liquid will be cooked into the meat.
4. Once meat is fully braised, second can of stewed tomatoes, remaining vinegar, water, and beer if you are using it. Garlic and potatoes are added here....be sure to fork poke the potatoes.
5. Continue to simmer for another 1-2 hrs depending on the meat. If the liquid evaporates, add more water, or some beer. Salt and pepper to taste. Meat should fall apart when done. Use tomato paste to thicken if needed.
6. Serve hot with any starch like spätzle or noodles, knödeln or potatoes.

From the Dahoam1516 recipe collection · Hans Diehl