Czech Goulash

Instructions

1. Prepare the meat
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. This helps develop a better sear and more flavor.
2. Sear the meat
   Heat the lard or oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until well-browned, about 3-4 minutes per batch. Transfer the browned meat to a plate.
3. Sauté the aromatics
   In the same pot, reduce heat to medium and add the diced onions. Cook until soft and golden, about 10-12 minutes. Add the garlic and caraway seeds and cook for another minute until fragrant.
4. Build the flavor base
   Remove the pot from heat momentarily and add both sweet and hot paprika, stirring quickly to combine (this prevents the paprika from burning). Return to low heat, add tomato paste, and cook for 1 minute.
5. Simmer the goulash
   Return the beef to the pot along with any accumulated juices. Add the beef broth, bay leaves, and enough water to just cover the meat. Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours, stirring occasionally, until the meat is very tender.
6. Finish the sauce
   If you prefer a thicker sauce, create a slurry by mixing the flour with 3 tablespoons of cold water. Stir into the goulash and simmer for an additional 5 minutes. Add the marjoram, adjust seasoning with salt and pepper to taste.