Juicy Goulash – Grandma's Irresistible Recipe

Steps

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1. 1
   Cut the pork and beef into large cubes. Use pork neck for its marbling and juiciness, and beef shank for its leaner texture and similar cooking time.
   ≈0:25
2. 2
   Heat a large pot or Dutch oven and add oil. Once hot, brown the meat in batches, ensuring each piece develops a golden crust without overcrowding the pot. Remove and set aside.
   ≈3:13
3. 3
   Add a splash of oil to the pot and stir in the roughly chopped onions. Season lightly with salt and a pinch of sugar, then caramelize gently for 10–20 minutes until soft and golden.
   ≈4:06
4. 4
   Sprinkle in the sweet paprika powder. Since it can burn easily, immediately add a splash of water to prevent bitterness. Stir briefly, then add enough water to cover all the meat and onions.
   ≈4:25
5. 5
   Return the browned meat to the pot. Add marjoram and bay leaves, then season with salt and pepper—use restraint as the liquid will reduce during cooking. Cover with a lid.
   ≈5:03
6. 6
   Prepare herbed butter by combining lemon zest from about 1/4 to 1/2 an untreated lemon with 1.5 teaspoons of caraway seeds. Mix in softened butter until well combined.
   ≈5:27
7. 7
   Bring the liquid to a boil, then reduce to a low simmer and cover. Cook for 1–3 hours depending on the meat type, until very tender. Add the herbed butter only during the last 30 minutes of cooking to preserve the lemon and caraway aromatics.
   ≈6:00
8. 8
   Once cooked, the meat should be fork-tender and the onions will have broken down to thicken the sauce naturally. Taste and adjust seasoning. If desired, blend with an immersion blender, but this is optional—the natural texture is excellent as is.
   ≈6:53