GMA Recipe: Wolfgang Puck's Viennese Beef Goulash

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Wolfgang Puck's Viennese Beef Goulash
From chef and author Wolfgang Puck
1997

Ingredients

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

about 8 tablespoons paprika

1 tablespoon thyme - finely chopped

1 tablespoon finely gorund caraway seeds

8 cloves of garlic - finely chopped

3 tablespoons tomato paste

salt and pepper

about 1-1/2 quarts of water or chicken stock

Directions

1. Cut the meat into good size cubes. Slice the onions.

2. Heat heave casserole dish. Add oil, onions and sugar, and sauté 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 1-1/2 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 (spatzle), noodles, or boiled potatoes.