Beef Goulash

By á-174942

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cups thinly-sliced onion
• 1 tablespoon sugar
• 3 garlic cloves minced
• 1 tablespoon caraway seeds toasted, ground
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon spicy paprika
• 2 tablespoons minced fresh marjoram leaves
• 1 teaspoon minced fresh thyme leaves
• 1 bay leaf
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 4 cups Chicken Stock (see recipe)
• 2 1/2 pounds beef shank cut into 2" cubes
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 6

Preparation

Step 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.

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. Serve with "Spaetzle" (see recipe) on the side.

This recipe yields 6 servings.