German Goulash

Pat the beef dry and cut into cubes about 3 cm. Season with salt and pepper right before searing.

Heat the oil in a heavy pot or Dutch oven. Sear the beef in small batches, 2–3 minutes per side, until nicely browned, transferring the finished pieces to a plate.

In the same pot, cook the diced onion over medium heat for 8–10 minutes, until golden and soft.

Remove the pot from the heat for a minute, stir in the sweet paprika and add the tomato paste, mixing well so the paprika doesn't burn. Return the beef to the pot and add the minced garlic.

Pour in the hot beef stock, bring to a boil, then reduce the heat to low and cover with a lid.

Braise the goulash for 1 hour 30 minutes, stirring occasionally. Add the marjoram 15 minutes before it's done; the meat should be fork-tender and the sauce thickened from the onions.

Taste the finished goulash, adjust with salt and black pepper if needed, and serve hot with spätzle, potatoes, or wide egg noodles.