Czech beef goulash

Ingredients

• 800 gBEEF KNUCKLE
• 400 gONION
• 3 15 ml tablespoonLARD, FRYING FAT
• 8 gOREGANO, DRIED
• 0.5 dlTOMATO PUREE
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 1 5 ml teaspoonOREGANO, DRIED
• 3 clovesGARLIC
• 1 5 ml teaspoonSALT, AVERAGE
• 0.5 5 ml teaspoonPEPPER, BLACK PEPPER
• 1,000 gWATER, TAP WATER
• 20 gFLOUR, WHEAT FLOUR, SEMI-COARSE

Method

1. Finely chop the onion and cut the beef into 3 cm cubes.
2. Fry the onion in the lard, stirring often, until deep golden, about 20 minutes.
3. Add the meat and brown it on all sides. Take off the heat, stir in the paprika and tomato purée, pour in part of the water and add caraway, salt and pepper.
4. Cover and simmer gently for about 2 hours until tender, topping up with the remaining water as needed.
5. Dust with the flour, add the marjoram and crushed garlic and simmer for another 10 minutes until thickened.