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Categories:
beef onion oil sugar vinegar bay leaves marjoram paprika thyme caraway seeds garlic tomato paste salt water
Viewed: 12 - Published at: 6 years agoIngredients
- 5 pounds beef shank or shoulder
- 2 pounds onion
- 4 tablespoons oil
- 1 tablespoon sugar
- 5 tablespoons vinegar
- 2 bay leaves
- 3 tablespoons dried marjoram or 5 tablespoons fresh
- about 8 tablespoons paprika
- 1 tablespoon thyme - finely chopped
- 1 tablespoon finely gorund caraway seeds
- 8 cloves of garlic - finely chopped
- 3 tablespoons tomato paste
- salt and pepper
- about 1-1/2 quarts of water or chicken stock
Method
- 1. Cut the meat into good size cubes. Slice the onions.
- 2. Heat heave casserole dish. Add oil, onions and sugar, and saute until golden brown. Add tomato paste and paprika, and deglaze immediately with the vinegar and the water or chicken stock.
- 3. Bring the mixture to a boil then add the meat, bay leaves, marjoram, thyme, caraway seeds, garlic, and a little salt and pepper.
- 4. Cover and simmer for about 1-1/2 hours or until meat is tender.
- Notes
- 1. The volume of the cut raw meat and the sliced onions should be about the same.
- 2. I prefer the sweet Hungarian paprika to the domestic one.
- 3. I prefer making the goulash a day ahead. I think it tastes even better when it's reheated.
- 4. Serve with Austrian bread dumplings (spatzle), noodles, or boiled potatoes.
