Simple Viennese Beef Goulash

Submitted by D. Todd Miller

"Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure."

 

• Ready In: 5hrs
• Ingredients: 10
• Serves: 10-12

ingredients

• 2 1⁄2 lbs beef chuck, trimmed of excess fat
• 1 tablespoon vegetable oil
• 2 lbs onions, diced
• 1 garlic clove, chopped finely
• 1⁄4 cup red wine vinegar
• 2 tablespoons paprika
• 1 bay leaf
• 1⁄2 teaspoon ground marjoram
• 1⁄2 teaspoon ground caraway
• 3 cups beef stock (approximate)

directions

1. Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
2. Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
3. Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
4. Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
5. Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).