- Cooking Time:
- Preparation Time:
- 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
NotesGoulash, 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.