Hungarian Goulash - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 cup chopped onion
1 tablespoon paprika
1 teaspoon minced garlic
1 teaspoon caraway seed
1 teaspoon dill seed
1/4 teaspoon marjoram
1 1/2 lbs boneless beef chuck (cut into 1 1/2-inch, pieces)
2 tablespoons all-purpose flour
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups peeled 1-inch cubed potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons sour cream, if desired

Preparation

In a large stock pot over medium-high heat, add the butter or margarine. Add the onions and saute until softened, 3 to 5 minutes, stirring frequently. Reduce the heat to medium and add the paprika, garlic, caraway seeds, dill seed, and marjoram. Cook for 1 minute, stirring constantly.
Add the beef and stir to combine. Cook for 2 minutes, stirring frequently. Add the flour and stir until it is absorbed into the onions and beef, 1 to 2 minutes. Add the broth, tomato paste, and Worcestershire sauce. Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the pan and to incorporate the flour. Scrape your stirring spoon to free any flour that has adhered to it.
Reduce the heat, cover, and simmer for 1 hour, stirring occasionally. Add the potatoes, cover and simmer for 30 to 45 minutes, or until the meat is tender, stirring occasionally. Season with salt and pepper. Top each serving with 1 tablespoon of sour cream, if using.