viennese beef goulash
(2 ratings)
This recipe is AMAZING! It's taken me a quite a while to perfect, but the hard work has paid off! It is extremely flavorful, tender, and delicious! My whole family loves dinner night whenever I make it. :)
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(2 ratings)
yield
6 -8
prep time
30 Min
cook time
4 Hr 30 Min
method
Stove Top
Ingredients For viennese beef goulash
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3 lbbeef chuck, boneless
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2 lbonions, diced small
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3-4 clovegarlic, minced
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2 Tbspextra virgin olive oil
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1/4 cred wine vinegar
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2-3 Tbspsmoked paprika
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2-3bay leaves
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1/2 tspground marjoram
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1/2 tspground caraway
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4 cbeef stock
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2 Tbspcorn starch
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salt and pepper as desired
How To Make viennese beef goulash
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1Start out by preparing the beef and onions for cooking. First, cut the beef into 1 inch cubes (smaller if you prefer). Place them into a bag, and coat in 2 tbs corn starch. Set aside. Dice the onions into small pieces and set aside. Mince the garlic and set that aside as well.
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2Brown the beef in batches to prevent over crowding. Add salt and pepper to the cooking meat. Remove to a bowl and set aside. Saute the onions and garlic together until limp. Add more oil if necessary. Add vinegar, stirring often to deglaze the pan.
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3Add the meat and remaining ingredients to the pot and stir well to blend. Heat to a boil, then reduce heat to medium/medium low and cover to simmer. Cook for about 4 hours on this lower setting, until the meat is tender and falls apart. Add more beef stock as needed. Remove the bay leaf and serve with crusy bread, rice, or egg noodles, and top with a dollop of sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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