If you love Hungarian, Bohemian, German, or any Old World foods, you’ll love this recipe. I cringe when I see recipes for the Americanized version of “Goulash” with ground beef, tomatoes, and elbow macaroni. I do like riffs on that dish, but it is a far cry from authentic Hungarian Goulash. This recipe is the real deal, and I will follow it with authentic Dumplings and Sauerkraut recipes to complete the classic European combination.
Ingredients
Equipment
Method
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
- Add the garlic and caraway seed. Cook for 1 minute.
- Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Sauté another minute until fragrant.
- Add the tomato paste. Deglaze with the vinegar and the stock, and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust the seasoning with salt and pepper.
- Serve in a traditional way with homemade dumplings and sauerkraut. Another great option is to serve with spaetzle.
Note: Recipes for dumplings and sauerkraut will be posted soon.
Atmosphere
A nice strong zin and Grover Washington JR with his smooth Sax will make for a nice experience as you prepare and cook this great dish.
