Beef Gulasch
A hearty Hungarian-style beef stew made with tender beef chunks, caramelized onions, and a rich paprika-spiced sauce. This traditional gulasch features both sweet and hot Hungarian paprika, slow-cooked with aromatic herbs and wine vinegar.
Ingredients
- •½ cup canola oil
- •1½ pounds white onions
- •2 cloves garlic
- •1 tablespoon dried marjoram
- •1½ tablespoons tomato paste
- •3 tablespoons Hungarian sweet paprika
- •1½ teaspoons Hungarian hot paprika
- •1 cup white wine vinegar
- •6 cups low-salt chicken broth
- •2 pieces bay leaves
- •2 teaspoons finely grated lemon peel
- •3½ pounds beef shank meat
- •
Cooking Instructions
- 1.
Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.
35 min
- 2.
Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.
150 min
- 3.
Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.
25 min
- 4.
In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.
