Viennese Beef Goulash
Viennese style
While the Viennese style of goulash is quite different from the Hungarian version, it share the same savory paprika flavor. Hungarian goulash is more like a soup, and the Viennese version is a hearty combination of slow-cooked beef and onions in a paprika-flavored sauce.
| Ingredients: 2 1/2 lbs. beef chuck, trimmed of excess fat 2 lbs. onions, diced (7 medium onions) 1 clove garlic, chopped finely 1 tbsp. vegetable oil or lard 1/4 cup red wine vinegar 2 tbsp. parika 1 bay leaf 1/2 tsp. ground majoram 1/2 tsp. ground caraway 3-4 cup beef stock |
 |
Directions
Cut beef into 1-inch cubes.
Brown meat in oil or lard in batches to avoid overcrowding. Remove to bowl and set aside.
Sauté onions and garlic until limp; add more fat if necessary.
Add vinegar, stirring to deglaze pan.
Add remaining ingredients and stir to blend.
Heat to a boil; then reduce to a simmer and cover.
Cook 3-4 hours, until very tender, adding beef stock as needed.
Remove bay leaf and serve.
Makes 10-12 servings. Serve
with a dollop of crème fraîche, baby gherkin sliced into
a fan and crusty artisanal bread, or with spaetzle or egg noodles.
Courtesy of Executive Chef Robert Skalnik, Viking River Cruises.