Wolfgang puck's viennese beef goulash
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef shank or shoulder |
| 2 | pounds | Onion |
| 4 | tablespoons | Oil |
| 1 | tablespoon | Sugar |
| 5 | tablespoons | Vinegar |
| 2 | Bay leaves | |
| 3 | tablespoons | Dried marjoram; or 5 tablespoons fresh |
| 8 | tablespoons | Paprika |
| 1 | tablespoon | Thyme; finely chopped |
| 1 | tablespoon | Finely gorund caraway seeds |
| 8 | Cloves garlic; finely chopped | |
| Salt and pepper | ||
| 1½ | quart | Water or chicken stock |
| 3 | tablespoons | Tomato paste |
Directions
1. Cut the meat into good size cubes. Slice the onions.
2. Heat heave casserole dish. Add oil, onions and sugar, and saut‚ until golden brown. Add tomato paste and paprika, and deglaze immediately with the vinegar and the water or chicken stock.
3. Bring the mixture to a boil then add the meat, bay leaves, marjoram, thyme, caraway seeds, garlic, and a little salt and pepper.
4. Cover and simmer for about 1-½ hours or until meat is tender.
Notes:
1. The volume of the cut raw meat and the sliced onions should be about the same.
2. I prefer the sweet Hungarian paprika to the domestic one.
3. I prefer making the goulash a day ahead. I think it tastes even better when it's reheated.
4. Serve with Austrian bread dumplings, noodles, or boiled potatoes.
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Busted by Barb on 2/20/98
Recipe by: Wolfgang Puck
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 22, 1998