How to make an Authentic Austrian Beef Goulash.
Ingredients: Serves 4-6
- 2 1/4 lbs (1 kg) whole boneless beef shank
- 1 3/4 lbs (800 g) yellow onions
- 1/2 tablespoon dried marjoram
- 1/2 tablespoon caraway seeds or ground caraway seeds
- 1 tablespoon (20 g) tomato paste
- 4 tablespoons (30 g) sweet Hungarian paprika
- 1 teaspoon hot paprika or a pinch cayenne pepper (optional)
- 1/2 tablespoon vinegar (any will do)
- 3/4 teaspoon fine salt
- 2 bay leaves (optional)
- Clarified butter or vegetable oil
- Cut beef into 2-inch (5-6 cm) cubes.
- Only trim off thick outside fat, in case there is any.
- The interior fat will be rendered out during cooking which makes the beef tender and the sauce smooth and thick.
- Peel onions and cut them in half, lengthwise.
- Cut into thin and even half-moon slices to ensure they all cook evenly later.
- Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat.
- Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes.
- The pot shouldn’t be crowded or the meat won’t brown nicely.
- Rather add beef in two batches.
- Add more oil if needed.
- Transfer beef to a large plate and set aside.
- Add a tablespoon clarified butter or oil and the sliced onions to the pot.
- Cook for 8-10 minutes over high heat, stirring steadily.
- Reduce heat to medium-low and cook until the onions are golden brown and soft, stirring often, about 15 minutes.
- Add tomato paste, marjoram, caraway seeds and paprika to the onions.
- Stir for about 20 seconds.
- Do not roast longer since paprika will get bitter if roasted for too long.
- To be on the safe side, you can add all the spices except paprika.
- Roast them for ½ to 1 minute.
- Now add paprika and stir for a few seconds.
- Immediately add vinegar, followed by a cup (240 ml) of water.
- Stir well and let the onion-mix reduce until almost all liquids have evaporated, about 15 minutes.
- Add another cup of cold water (for easier blending) and blend using an (immersion) blender, then return to the pot.
- The sauce will be orange but will darken the longer it cooks.
- Add salt, bay leaves and beef with any accumulated juices to the pot.
- Stir to combine, cover with a lid, and return to a simmer over low heat.
- Only if the beef cooks low and slow it will get tender.
- This will take about 3 hours.
- The sauce will get darker in colour and it will thicken slightly.
- Season to taste with salt.
- The goulash is ready now.
- Serve and enjoy!
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