Authentic Viennese Goulash (Wiener Fiakergulasch)

• 2 lbs marbled beef, cut in cubes
• 1 lb onion, diced
• 1/4 cup oil or 1/4 cup lard
• 1 tablespoon Hungarian paprika, hot if desired
• 2 garlic cloves, crushed
• 1 tablespoon tomato paste
• 2 cups beef or 2 cups vegetable broth
• 1 tablespoon caraway seed
• 1 tablespoon dried marjoram
• 2 teaspoons flour, for slurry
• 1 teaspoon salt (to taste)

1. Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
2. Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
3. Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
4. Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
5. When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
6. Simmer until the floury taste is gone and the sauce has the perfect consistency.
7. Enjoy with spaetzle, dumplings or noodles.

marbled beef, onion, oil, paprika, garlic, tomato paste, beef, caraway seed, marjoram, flour, salt

Taken from www.food.com/recipe/authentic-viennese-goulash-wiener-fiakergulasch-382187 (may not work)