VIENNESE GOULASH

Viennese Goulash image

Provided by Vickie Parks

Categories Beef

Time 3h5m

Number Of Ingredients 17

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2/3 cup vegetable oil (for sautéeing)
2 large onions, chopped
2 juniper berries, pressed
1 pinch marjoram
1 pinch ground caraway seeds
1 pinch white granulated sugar
1 tsp black pepper
1 tsp salt
4 Tbsp sweet paprika
2 bay leaves
2 Tbsp tomato paste
2 cloves garlic, minced
1 tsp lemon zest, freshly grated
1 Tbsp apple cider vinegar
approx. 2 qt water (or half water and half beef broth)
3 lb boneless beef shank, cut into bite-size chunks
2 Tbsp all-purpose flour

Steps:

1. Heat the oil in a large stockpot or Dutch oven. Add onions, and cook about 4 minutes or until tender. Add the juniper berries, marjoram, caraway seeds, sugar, pepper, and salt, and sauté briefly.
2. Stir in paprika, bay leaves, tomato paste, garlic, lemon zest, vinegar and 1 quart of water (or beef broth). Bring to a boil, then add the cubed beef, and let simmer (uncovered) for 2 1/2 hours, stirring frequently.
3. When the beef is nearly done, add the remaining quart of water, stir well and let it simmer about 20 minutes longer.
4. Season with salt and pepper, and stir in the flour until the liquid thickens. Serve immediately with fresh baked bread rolls.