1 kg (35 oz) onion (chopped)
2T tomato paste
2 kg (71 oz) beef (diced)*
50g (1.8 oz) noble sweet paprika
2 chili peppers (chopped)
500 ml (2 C) beef broth
50 ml (about 1/8C) vinegar
3 cloves of garlic (chopped)
500g (18 oz) bell pepper (diced)
30g (1.1 oz) plain flour
Fry the onions, caraway, and tomato paste in enough olive oil to coat the bottom of the pot for 5 minutes. Add the meat and brown it on all sides. Add the paprika powder and chili peppers, stir to coat meat with seasonings. Add hot beef broth, cover, bring to a boil. Stir in the vinegar, garlic, and marjoram and return to a boil. Cover. Sauté bell pepper in oil in a separate pot and add it to the pot with the meat. Stir flour with a little cold water and press into the goulash through a sieve. Season with salt and pepper (add more broth to cover meat if necessary). Cover and simmer until the meat is thoroughly cooked and well stewed, 2-4 hours.
* The recipe calls for “Rindsbacken”, which translates to “bake beef.” I think this means use a cut of beef that you would use for a stew or roast; I used gulasch fleisch, which is similar to stewing beef.