Viennese Goulash (Wiener Rindsgulasch) |
|
 |
Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 10 |
|
From , with a few adjustments after making. Serve with potatoes or spaetzle. Ingredients:
2 -4 tablespoons vegetable oil |
2 lbs lean beef, cubed (shoulder or shank) |
2 lbs onions or 2 lbs shallots, finely chopped |
2 tablespoons tomato paste |
2 -3 tablespoons paprika (hungarian) |
1/2-1 teaspoon hot paprika (optional) |
1/4 lemon, zest of |
1 teaspoon caraway seed (ground or whole) |
1 teaspoon chopped fresh garlic |
1 teaspoon dried marjoram |
2 bay leaves |
2 cups chicken stock |
salt and pepper, to taste |
Directions:
1. Heat the oil in a large pot and brown the beef cubes.
2. Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
3. Add the tomato paste, paprika and the rest of the seasonings and stir well.
4. Add the stock and stir well again.
5. Add a little salt and pepper – it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
6. Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).
|
|