Viennese Goulash (Wiener Rindsgulasch)

• 2 -4 tablespoons vegetable oil
• 2 lbs lean beef, cubed (shoulder or shank)
• 2 lbs onions or 2 lbs shallots, finely chopped
• 2 tablespoons tomato paste
• 2 -3 tablespoons paprika (Hungarian)
• 1/2 - 1 teaspoon hot paprika (optional)
• 1/4 lemon, zest of
• 1 teaspoon caraway seed (ground or whole)
• 1 teaspoon chopped fresh garlic
• 1 teaspoon dried marjoram
• 2 bay leaves
• 2 cups chicken stock
• salt and pepper, to taste

1. Heat the oil in a large pot and brown the beef cubes.
2. Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
3. Add the tomato paste, paprika and the rest of the seasonings and stir well.
4. Add the stock and stir well again.
5. Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
6. Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).

lean beef, onions, tomato paste, paprika, hot paprika, lemon, caraway, fresh garlic, marjoram, bay leaves, chicken stock, salt

Taken from www.food.com/recipe/viennese-goulash-wiener-rindsgulasch-477141 (may not work)