Wolfgang Puck's Hungarian Beef Goulash

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[FONT=arial,helvetica]Serves 6

[FONT=arial, helvetica][SIZE=-1]2 tablespoons extra virgin olive oil
4 cups onion, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and 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
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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[FONT=arial, helvetica]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.

2. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.

3. 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.

4. Taste and adjust seasoning with salt and pepper.

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[FONT=arial, helvetica]Serve with Spaetzle on the side.
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[buckytom]

looks good gfc, copying, thanks.

i'm a little surprised that the meat was not floured and/or browned in some way, to help develop the fond, and to give the meat texture.

 

[Andy M.]

BT:

I've made this recipe and it's very good! Howevr, I do brown the beef before adding it to the mix.

 

[BreezyCooking]

What?? No sour cream?? LOL!!!

Just a note for those of you non-meat eaters. I make stroganoff's & goulashes fairly frequently, but since husband doesn't eat red meat, I substitute chunks of turkey for the beef & the recipes still come out delicious.

Only difference is the cooking time, which obviuosly is shortened considerably.