Český Guláš (Czech Beef Goulash with Onions)

Instructions

1. Heat the oil in a heavy pot over medium heat. Cook the onions with a pinch of salt for 25 minutes, stirring often, until deep golden but not burned.
2. Add the garlic, caraway and marjoram and stir for 1 minute. Take the pot off the heat and stir in the paprika and tomato paste right away, because paprika turns bitter in hot, dry oil.
3. Add the beef, bay leaves, salt and pepper and stir to coat. Return to low heat and cook for 10 minutes, until the meat releases its juices.
4. Pour in enough stock to barely cover the meat. Bring to a simmer, cover and cook over low heat for 2 to 2 1/2 hours, stirring now and then and adding hot water if the pot looks dry.
5. Uncover for the final 20 minutes so the sauce thickens. It should be thick, glossy and brick red, and the meat should be tender enough to cut with a spoon.
6. Stir in the vinegar, then taste and adjust the salt.
7. Serve hot with sliced bread dumplings, or with rye bread and raw onion.

Tips

• Be patient with the onions. A full 25 minutes of slow cooking gives the sauce its sweetness and body, so no flour is needed.
• Always add paprika off the heat. Use sweet paprika, and stir in a pinch of hot paprika if you want a spicier pot.