Ingredients :

• Sweet paprika — This is the heart of the recipe, not a decorative spice. Get Hungarian paprika if you can find it—it has an aromatic depth that Spanish paprika doesn’t quite have. Count on two healthy tablespoons without stinginess: it’s what gives the color and 80% of the taste.
• Beef (chuck, shoulder, or shank) — These cuts are made for slow cooking. Their collagen melts during simmering, making the sauce creamy and slightly velvety. Avoid steak or cuts that are too lean—they will become dry and stringy.
• The onion — Just one large onion, but it really must melt. Not translucent in two minutes—really melt. Eight to ten minutes over medium heat until it becomes soft and slightly colored like brown butter.
• The broth — Water works, but a beef or vegetable broth clearly makes a difference in the depth of the sauce. A store-bought cube is fine. Homemade is even better. Avoid overly salty broths—you will adjust the seasoning at the end.