Weiner saft gulasch (viennese beef goulash)

Yield: 12 Servings

Measure Ingredient
4 pounds Onions, sliced or diced
4 ounces Vegetable oil
2 ounces White vinegar
4 tablespoons Hungarian paprika
1 teaspoon Marjoram, ground
5 pounds Beef chuck, cubed
2 teaspoons Fresh garlic, minced
1 teaspoon Caraway seeds, ground
1 x Bay leaf
1 tablespoon Lemon zest
1 x Salt to taste

Saute onions in vegetable oil, browning well. Add vinegar, deglazing lightly. Add all other ingredients, except meat; blend well. Add meat. Cover and simmer slowly until meat is tender. Beef stock or water may be added for moisture. Serve with spaetzle. From The Best of the Wrst, Recipes of Germany Source: The Professional Chef No copyright shown

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