Viennese Beef Goulash (Saftgulasch)

• khẩu phần: 8 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 3 hours 15 minutes

Nguyên liệu

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

Hướng dẫn

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.