WOLFGANG'S BEEF GOULASH
- 2 2 2tablespoons TABLESPOON_USVolumeextra virgin olive oil
- 4 4 4cups CUP_USVolumeonion, thinly sliced
- 1 1 1tablespoon TABLESPOON_USVolumesugar
- 3 3 3garlic cloves, minced
- 1 1 1tablespoon TABLESPOON_USVolumecaraway seeds, toasted and ground
- 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumesweet paprika
- 1 1 1teaspoon TEASPOON_USVolumespicy paprika
- 2 2 2tablespoons TABLESPOON_USVolumeminced fresh marjoram leaves
- 1 1 1teaspoon TEASPOON_USVolumeminced fresh thyme leaves
- 1 1 1bay leaf
- 3 3 3tablespoons TABLESPOON_USVolumetomato paste
- 2 2 2tablespoons TABLESPOON_USVolumebalsamic vinegar
- 4 4 4cups CUP_USVolumechicken stock
- 2 1/2 2.5 2.5pounds POUNDWeightbeef shank, cut into 2-inch cubes
- 1 1 1teaspoon TEASPOON_USVolumekosher salt
- 1/4 .25 .25teaspoon TEASPOON_USVolumefreshly ground black pepper
- In a large sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
- Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
- Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper.
PresentationServe with Spaetzle on the side. (See separate recipe)
Goulash, of course, comes from Hungary and is probably the Hungarians' most famous dish. The most important ingredient is the paprika, which gives it an almost roasted taste, and of course a little spiciness. And the key to success is cooking it slowly, at a gentle simmer. But it’s really easy, so enjoy! We always serve it with spaetzle, those wonderful little dumplings from Austria.