🔥 Step 1: Sauté the Onions

In a large, heavy-bottomed pot (like a Dutch oven), melt 2 teaspoons of butter or lard over medium heat.
Add 2 medium diced onions and cook until they’re translucent—about 5 minutes.

🧂 Step 2: Season the Base

Once the onions are soft, stir in:

• 1 teaspoon caraway seeds

• 2 tablespoons sweet paprika

Mix thoroughly to coat the onions in the spices. The aroma at this stage is incredible—it’s the very soul of goulash.

🥩 Step 3: Add and Brown the Beef

In a bowl, dredge your 1½ pounds of stewing beef in the ¼ cup of flour.
Add the floured beef to the pot and cook for 2–3 minutes, stirring occasionally. You don’t need a full sear, just a slight browning to develop flavor.

🍲 Step 4: Deglaze and Build the Broth

Pour in ¼ cup of beef broth to lift the browned bits off the bottom of the pot—this step is key for building depth.
Then, add:

• The rest of the beef broth (or water)

• 1 cup diced tomatoes

• 1 teaspoon salt

• ¼ teaspoon black pepper

If using, also add:

• 1½ cups sliced carrots

• 3 cups chopped potatoes

Bring everything to a gentle boil, then cover and reduce heat to a low simmer.

⏳ Step 5: Let It Simmer

Simmer gently for 1½ to 2 hours, stirring occasionally, until the beef is fall-apart tender and the sauce is thick and luscious.

🕰️ Low and slow is the key—don’t rush this step.