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  • 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


  • 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.
  • Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
  • 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.
  • Taste and adjust seasoning with salt and pepper.
  • Serve with Spaetzle on the side
  • Serves 6


Goulash, of course, comes from Hungary and is probably the Hungarians' most famous dish. The most important ingredient is the paprika, which gives it an almost roasted taste, and of course a little spiciness. And the key to success is cooking it slowly, at a gentle simmer. But it’s really easy, so enjoy! We always serve it with spaetzle, those wonderful little dumplings from Austria.

Categories: European  Main Dish 
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