Viennese Beef Goulash / Wiener Rindsgulasch

Recipe found at www.austria.org

3 oz. vegetable oil
2 lbs. lean beef cubes (shoulder or shank)
2 lbs. fine chopped onions or shallots
2 tablespoons tomato puree
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
2 salt and pepper
1 pint chicken stock or water

Heat the oil in a medium sized pot and brown he beef cubes. Add the onions and cook them with the meat until they are transparent or have a shiny appearance – Add the paprika and tomato puree with all the spices and stir well – Finally fill it up with the stock or water – Stir well again – Add a little salt and pepper – it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid overseasoning – Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1-1 ½ hours – The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.

(photo: © Österreich Werbung / Lehmann H.)