Austrian Goulash

Add just enough olive oil to coat the bottom of the Dutch oven. Heat it over high heat until the oil shimmers, but be careful not to let it smoke.

Pat the meat dry with paper towels. Dredge each piece in flour seasoned with kosher salt and cracked pepper.

1. To test if the oil is hot enough, add one piece of meat; it should sizzle upon contact. Once confirmed, add the remaining pieces of meat, ensuring you do not overcrowd the pan. | 2. Sear the meat for about 3-4 minutes per side, aiming for a golden crust that will enhance the flavor of the gravy. | 3. If necessary, cook the meat in batches, placing it in a bowl to collect any juices.

1. Once all the meat is seared, lower the heat to medium. Add a bit more olive oil if needed. | 2. Add the chopped onion and sauté until tender, about 3-4 minutes. | 3. Stir in the sliced garlic and cook until fragrant, about 30 seconds.

Mix in the tomato paste and paprika, cooking for 1-2 minutes to develop the flavors.

1. Add the tomato sauce, caraway seeds, lemon zest, and chicken stock to the pot. Stir well to combine. | 2. Bring the mixture to a simmer and let it cook for about 15 minutes. Taste and adjust the seasoning as necessary. If the sauce is too thick, thin it out with a little more chicken stock or water until you reach a gravy-like consistency.

Cover the pot and let it simmer for 2 hours. Alternatively, you can transfer everything to a slow cooker and cook on low for 4-6 hours.

For best flavor, consider making this stew a day in advance; it tastes even better after the flavors have had time to meld.