Hungarian Goulash

traditionally topped with sour cream and served with spaetzle this dish is a hearty crowd pleaser. I made it for my first dinner party of the year and switched it up, serving it with creamy mashed potatoes

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 2 2⁄3 tablespoons extra virgin olive oil
• 5  cups onions, thinly sliced
• 1 1⁄3 tablespoons sugar
• 4  garlic cloves, minced
• 1 1⁄3 tablespoons caraway seeds, toasted and ground
• 2 3⁄4 tablespoons Hungarian paprika
• 2 2⁄3 tablespoons  minced fresh marjoram or 2 1⁄2 teaspoons dried marjoram
• 1 1⁄3 teaspoons  minced fresh thyme leaves or 1⁄2 teaspoon dried thyme
• 1  bay leaf
• 1⁄4 cup tomato paste
• 2 2⁄3 tablespoons  balsamic vinegar
• 3  cups  beef stock
• 3 1⁄3 lbs beef shank, cut into 2-inch cubes
• 1  teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. 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.
2. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
3. 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 2 hours, stirring occasionally.
4. Taste and adjust seasoning with kosher salt and freshly ground pepper.