Tirolese Goulash

Method

Heat the dripping in a large, heavy-bottomed pot over medium-high heat and brown the beef in batches, seasoning with salt and pepper, then set aside. Add the chopped onions to the pot and cook gently until softened and golden, stirring occasionally for about 8 minutes. Stir in the paprika powder and caraway seeds, cooking for 1 minute to release their aromas and prevent the paprika from burning. Return the beef to the pot, add the potatoes, bay leaves and thyme, then pour in the stock and wine, stirring well. Bring to a gentle simmer, then cover and cook on a low heat for 2 to 2.5 hours, until the beef is very tender and the sauce is rich and slightly thickened. Taste and adjust seasoning as needed, discarding the bay leaves and thyme sprigs before serving hot with crusty bread or sauerkraut.