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1
You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
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2
Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
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3
Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
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4
Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
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5
When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
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6
Add the tomato paste and paprika, and cook for 1-2 minutes.
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7
Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
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8
Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
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9
Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
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10
This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings-- recipes coming soon to my blog!
