Znaim Beef Stew | Hearty with Pickled Gherkins

Pat the goulash meat dry and cut into approx. 3–4 cm cubes. Peel and finely chop the onions. Peel and finely grate or crush the garlic. Peel the potatoes and cut into bite-sized pieces. Cut the pickled gherkins into thin slices or small cubes.

Heat the clarified butter in a heavy roasting pan or Dutch oven. Sear the meat in batches on all sides until well browned, then remove and set aside.

Sauté the finely chopped onions slowly in the remaining fat over medium heat until golden brown (approx. 10 minutes). Stir in the garlic and tomato paste and roast for 1–2 minutes. Briefly remove the pot from the heat, stir in the sweet paprika powder and caraway seeds, stir quickly and immediately deglaze with a generous splash of beef stock so that the paprika powder does not turn bitter.