Wolfgang'S Beef Goulash

• 2 tablespoons extra virgin olive oil
• 4 cups onions, thinly sliced
• 1 tablespoon sugar
• 3 garlic cloves, minced
• 1 tablespoon caraway seed, toasted and ground
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon hot paprika
• 2 tablespoons fresh marjoram, minced
• 1 bay leaf
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 4 cups chicken stock
• 2 1/2 lbs beef shank, cut into 2-inch cubes
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground

1. In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
2. Add the garlic and caraway seed. Cook another minute.
3. Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
4. Saute another minute, until fragrant.
5. Add the tomato paste.
6. Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
7. Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
8. Taste and adjust seasoning with salt and pepper.

extra virgin olive oil, onions, sugar, garlic, caraway, sweet paprika, hot paprika, fresh marjoram, bay leaf, tomato paste, balsamic vinegar, chicken stock, beef shank, kosher salt, black pepper

Taken from www.food.com/recipe/wolfgangs-beef-goulash-280079 (may not work)