Viennese Beef Goulash (Saftgulasch)

• porce: 8 servings
• aktivní čas: 15 minutes
• celkový čas: 3 hours 15 minutes

Ingredience

3 pounds (1.4 kg) boneless beef shank or chuck, cut into 1 1/2-inch pieces

Kosher salt

2 tablespoons (30 g) lard, ghee, or neutral oil such as canola

3 pounds (1.4 kg) yellow onions (about 6 medium onions), diced

1/4 teaspoon baking soda

6 medium cloves garlic, minced

3 tablespoons sweet Hungarian paprika (3/4 ounce; 20 g)

2 teaspoons dried marjoram

1 teaspoon ground caraway seed

Freshly ground black pepper

1 1/2 quarts (1.5 L) homemade beef or chicken stock or store-bought low-sodium chicken broth

Apple cider vinegar, to taste

Boiled potatoes, buttered egg pasta, savory Austrian knödel (dumplings), or brown bread, for serving

Pokyny

Season beef all over with salt. In a large, heavy-bottomed pot or Dutch oven, heat lard (or ghee or oil) over medium-high heat until shimmering. Add half the beef and cook, stirring and scraping the bottom of the pot occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer browned beef to the raw beef and set aside.

Add onions and sprinkle all over with baking soda; season lightly with salt. Lower heat to medium and cook, stirring often, until onions are moderately browned and partially melted, about 20 minutes; lower heat if needed to prevent scorching.

Stir in garlic and tomato paste and cook for 1 minute. Stir in paprika, dried marjoram, caraway, and a generous grinding of black pepper.

Stir in all the beef along with any accumulated juices, then add the stock. Bring to a simmer over high heat, then lower heat to maintain a gentle simmer. Cook, stirring, until beef is tender, about 2 1/2 hours. Stir in a small splash of vinegar to taste: 1 to 2 teaspoons is a good starting point (you don't want the stew to taste vinegary, but you do want to add a subtle, bright note to balance the sweet onion and beefy flavors). Serve with potatoes, noodles, Austrian dumplings, or hearty bread.