Classic Beef Goulash with Naturally Thickened Sauce

Heat the fat in a large pot. Add all the chopped onion and a pinch of salt. Sauté over low to medium heat for at least 20–30 minutes. The onion must become completely soft and "glassy," but must not burn. This is the key to a thick sauce without flour.

Once the onion has broken down, add the garlic and grated apple and sauté for another 2 minutes. Increase the heat, add the chopped meat and quickly sear it until it changes color (sealing in the juices). Remove the pot from the heat for a moment and stir in the paprika (so it doesn't turn bitter), tomato paste, and mustard.

Return to the heat, pour in the wine and let the alcohol evaporate (about 2 minutes). Then add enough stock to just cover the meat. Add the bay leaf, cumin, marjoram, and pepper. Season with salt moderately (the stock is already salty).

Cover the pot and cook over very low heat (barely a simmer) for 2.5 to 3 hours. Stir several times in between and add a little water if needed. The goulash is done when the meat becomes so tender it falls apart with the press of a fork, and the onion has completely dissolved into a thick sauce.