Prep 30 mins
Cook 3 hrs 30 mins
From austria.org, with a few adjustments after making. Serve with potatoes or spaetzle.
- 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
- Heat the oil in a large pot and brown the beef cubes.
- Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
- Add the tomato paste, paprika and the rest of the seasonings and stir well.
- Add the stock and stir well again.
- 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.
- 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).
This was a really lovely recipe. We cooked in a pressure cooker to bring the time down. Paired with Quark Spaetzle and made for My Food Odyssey.
This was very simple to make. Make sure you have a big pan, so you have enough room for all the onions. You might think that 2 pounds of onions would over power the other flavors but they don't. Word of caution, do not think you can leave your 17 years old son to watch this simmer. When I returned home, I found that he did not watch/stir it. So it burnt a little on the bottom of the pan. I'm sure glad I took the photo before I left the house. Made for More Than Sauerkraut And Dumplings! 2012