Viennese Fiaker Goulash | Hearty Tavern Classic

Peel and finely chop the onions. Finely grate or chop the garlic. Heat 1 tbsp of clarified butter in a heavy casserole pot and slowly sauté the onions over medium heat, stirring constantly, until golden brown (approx. 15-20 minutes).

Stir the tomato paste into the sautéed onions and fry briefly. Remove the pot from the heat, sprinkle in sweet paprika powder, stir quickly, and immediately deglaze with apple cider vinegar so the paprika powder does not turn bitter.

Cut the goulash meat into approx. 3-4 cm cubes and add to the pot with the garlic, caraway seeds, marjoram, 1 tsp salt, and 1/2 tsp pepper. Pour in a little beef stock so that the meat is just barely covered.