Austrian Steak Goulash

By criscrossqz

This was a favorite of Beth and Heather when they were young. It's a little different from other recipes. Heather brought it to school in 3rd grade for an International Heritage Dinner

Ingredients

• 2 lbs. chuck steak, cut into 2" cubes
• 1/4 c. solid shortening (or olive oil)
• 1 large onion, chopped
• 3 strips bacon, cut into 1/2" pieces
• 2 garlic cloves, minced
• 2 tsp. paprika
• 1/8 tsp. caraway seeds
• 1/4 c. dry red wine
• 2 Tb. wine vinegar
• 2 Tb. tomato paste
• water
• salt & pepper to taste
• cooked & buttered wide noodles
• sour cream

Details

Servings 4

Preparation

Step 1

Dredge beef in flour; shake off excess. Heat shortening in large, heavy skillet over med. heat and brown beef on all sides in several batches (do not overcrowd skillet). Set aside. Pour off all but thin film of fat from skillet. Add onion & bacon and cook, stirring, for 3 min. Stir in garlic, paprika & caraway seeds and cook 30 sec. longer. Add wine, vinegar, tomato paste & meat and enough water to barely cover. Bring to gentle simmer and cook, partly covered, 2 to 2-1/2 hrs, or until meat is tender. Skim off fat and season to taste. Serve over buttered noodles with dollops of sour cream.