Beef German Goulash

Prepare the ingredients by trimming the beef chuck roast and cutting it into 1.5-inch cubes, finely chopping the yellow onions, and mincing the garlic cloves

Melt the unsalted butter in a large heavy-bottomed pot over medium heat, then add the chopped onions and cook for about 30 minutes, stirring frequently until they are golden brown and soft

Stir in the minced garlic, caraway seeds, dried marjoram, and sweet paprika, cooking for just 1 minute until fragrant before adding the tomato paste to the mixture

Pour in the beef broth and red wine vinegar, then add the cubed beef and bay leaf, stirring well to combine all ingredients

Bring the pot to a gentle simmer, then reduce the heat to low, cover, and let it cook for 90 minutes to 2 hours until the beef is fork-tender and the onions have disintegrated into a thick sauce

Remove the bay leaf and season the goulash with salt and black pepper to taste before serving hot with spaetzle or noodles