WOLFGANG'S BEEF GOULASH
While shopping, I discovered a big sale on boneless beef shank and bought a few pounds on a whim. Who can resist a sale? Not me; some people buy shoes; I buy groceries, what can I say. I have no experience preparing this cut of meat. As I was handeling this beef in preparation for packaging, I could tell that it was a very tough cut of beef. I knew this was going to be a challenge for me. I went in search of a recipes using it and came across this one on Yahoo.com It is a Wolfgang Puck recipe, and sounds delish. I've copied the recipe exactly as written, including the cooking time of 1-1/2 hours. I believe the cooking time will be considerably longer if it is to become tender. The preparation time I've entered is a "guesstimation" because, as I've said, I've not made this yet. If anybody prepares it before I get to it, please provide cooking details in the review process. I can't wait to test my cooking skills on this.
Provided by Happy Hippie
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
- Add the garlic and caraway seed. Cook another minute.
- Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
- Saute another minute, until fragrant.
- Add the tomato paste.
- Deglaze pan 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 seasoning with salt and pepper.
Nutrition Facts : Calories 666.7, Fat 34.8, SaturatedFat 12, Cholesterol 156.1, Sodium 702.8, Carbohydrate 22.3, Fiber 3.1, Sugar 10.4, Protein 64
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