Szeged-Style Beef Goulash

01Method

1. 1

   Brown the sliced onions in a large pot over medium heat until deeply caramelized.

2. 2

   Cut the beef into thick chunks and add to the pot. Cook for approximately 20 minutes, stirring occasionally, until the meat releases its juices. Add water if the meat begins to stick to the bottom.

3. 3

   Pour in water to cover the ingredients generously, cover the pot with a lid, and simmer gently.

4. 4

   Continue cooking the meat until very tender. Add small amounts of water during cooking as needed to maintain adequate liquid, especially if using a standard pot rather than a heavy-bottomed vessel.

5. 5

   Once the meat is fully cooked, add more water to achieve your desired consistency. Crumble in the stock cubes, season with salt and caraway seeds, then stir in the sauerkraut. Simmer for an additional 10 minutes, stirring frequently.

6. 6

   Thicken the sauce with cornstarch mixed with water, adjusting the amount based on your preferred consistency.