Rindergulasch (German Beef Goulash)

Ingredients

• 1 lb onion, diced
• 3 cloves fresh garlic, peeled and finely chopped
• 1/4 lb thick bacon, finely chopped
• 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
• 2 tablespoons butter or bacon grease or lard
• 2 teaspoons sweet Hungarian paprika
• 3 tablespoons tomato paste
• 5 1/4 cups beef broth
• 1 lemon, zest of,finely grated
• 1 red bell pepper, cut into bite-sized chunks
• 1 green bell pepper, cut into bite-sized chunks
• 1 bunch fresh marjoram, stemmed and finely chopped
• salt, to taste
• black pepper, to taste
• fresh cooked egg noodles or spaetzle noodles, to serve over

Directions

1. 1

   In a large stewpot, heat the butter (or bacon grease or lard) until melted.

2. 2

   Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.

3. 3

   In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.

4. 4

   Return the meat to the pan, and sprinkle with paprika.

5. 5

   Whisk in the tomato paste until blended,stirring the whole time.

6. 6

   Add just a little of the broth and bring to a boil,stirring.

7. 7

   Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.

8. 8

   Reduce the heat to low, cover, and let stew about 80 minutes.

9. 9

   In the last 5 minutes of cooking time, add the diced peppers and the marjoram.

10. 10

    Test for flavor now- adding as much salt& pepper as you prefer.

11. 11

    TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.

12. 12

    Serve ladled over bowls of hot, buttered egg noodles or spaetlze.