VIENNESE BEEF GOULASH

Viennese Beef Goulash image

Provided by Tracilyn Nitti @Squee03

Categories Beef

Number Of Ingredients 12

3 pound(s) beef chuck, boneless
2 pound(s) onions, diced small
3-4 clove(s) garlic, minced
2 tablespoon(s) extra virgin olive oil
1/4 cup(s) red wine vinegar
2-3 tablespoon(s) smoked paprika
2-3 - bay leaves
1/2 teaspoon(s) ground marjoram
1/2 teaspoon(s) ground caraway
4 cup(s) beef stock
2 tablespoon(s) corn starch
- salt and pepper as desired

Steps:

Start out by preparing the beef and onions for cooking. First, cut the beef into 1 inch cubes (smaller if you prefer). Place them into a bag, and coat in 2 tbs corn starch. Set aside. Dice the onions into small pieces and set aside. Mince the garlic and set that aside as well.
Brown the beef in batches to prevent over crowding. Add salt and pepper to the cooking meat. Remove to a bowl and set aside. Saute the onions and garlic together until limp. Add more oil if necessary. Add vinegar, stirring often to deglaze the pan.
Add the meat and remaining ingredients to the pot and stir well to blend. Heat to a boil, then reduce heat to medium/medium low and cover to simmer. Cook for about 4 hours on this lower setting, until the meat is tender and falls apart. Add more beef stock as needed. Remove the bay leaf and serve with crusy bread, rice, or egg noodles, and top with a dollop of sour cream.