AUTHENTIC AUSTRIAN BEEF GOULASH

Yield: 6 Servings

Beef cooked to perfection for about 3 hours in a delicious sauce! This Authentic Austrian Beef Goulash is total comfort food! You won’t be needing anything else with this amazing dish. Serve it for dinner!

INGREDIENTS :

• Clarified butter or vegetable oil
• 3/4 tsp fine salt
• 1/2 tbsp caraway seeds or ground caraway seeds (do not substitute cumin)
• 2 1/4 pounds (1 kg) whole boneless beef shank (if not available, use shoulder/chuck roast or short rib)
• 4 tbsp (30 grams) sweet Hungarian paprika
• 1/2 tbsp dried marjoram
• 1 tbsp (20 grams) tomato paste
• 1 3/4 pounds (800 grams) of yellow onions
• 1/2 tbsp vinegar (any will do)
• 2 bay leaves (optional)
• 1 tsp hot paprika or a pinch of cayenne pepper (optional)

DIRECTIONS :

1. Slice the beef into 2-inch cuts. Remove any fat that covers them.
2. Slice the onions lengthwise in half after peeling them.
3. Place a large pot on the stove and turn the heat to medium-high. Add 1 tbsp of clarified butter and allow it to melt.
4. Add about half of the beef slices into the pot, then sear both sides for about 5 to 10 minutes or until they turn brown. Move them to a clean plate. Repeat the process with the rest of the beef.
5. In the same pot, add another tablespoon of clarified butter and allow it to melt. Add the onions and sauté for about 10 minutes.
6. Turn the heat down to medium-low, then cook the onions for 15 more minutes or until they caramelize.
7. Add the paprika, caraway seeds, tomato paste, and marjoram. Stir and cook for about 30 seconds. This will help remove the raw taste of the tomato paste.
8. Add the vinegar and 1 cup of water, then stir until well incorporated. Simmer the mixture for about 15 minutes.
9. Add another cup of cold water and stir until well blended. Use an immersion blender for this step.
10. Put the beef cubes back into the pot together with bay leaves and salt. Give it a good stir. Cover the pot and cook the beef cubes for 3 hours or until fork-tender.
11. Taste, then add more seasonings if needed.
12. Serve and enjoy!

Notes:

You can serve the goulash right away but I recommend serving it the next day! Place it in the fridge and reheat it before serving. Thank me later!