Viennese Beef and Onion Goulash with Paprika and Marjoram

What you need

• 800 g (1 3/4 lb) beef shank, or chuck, cut into 3 cm (1 1/4 in) cubes
• 800 g (1 3/4 lb) yellow onions, finely chopped
• 3 tbsp lard, or neutral oil
• 2 cloves garlic, finely minced
• 1/2 tsp caraway seeds, lightly crushed
• 1 tbsp tomato paste
• 2 tbsp sweet paprika, fresh and bright red
• 1 tbsp white wine vinegar, or apple cider vinegar
• 1 tsp dried marjoram
• 500 ml (2 cups) beef stock, or water, plus more as needed
• 1/2 lemon, zest only
• salt, to taste
• black pepper, freshly ground, to taste
• 4 bread rolls, Semmel, for serving

Method

Restated from the original video

1. 1

   Pat the beef dry and season with 1 tsp salt.

2. 2

   Melt the lard in a heavy pot over medium-low heat. Add the onions with a pinch of salt and cook, stirring often, until deep golden and very soft, 25-30 min. Do not rush this step, it builds the sauce.

3. 3

   Stir in the garlic, caraway seeds and tomato paste and cook for 2 min.

4. 4

   Take the pot off the heat. Stir in the paprika and vinegar at once, then add a splash of stock. Paprika burns quickly and turns bitter.

5. 5

   Add the beef and marjoram, then pour in the stock. Bring to a gentle simmer.

6. 6

   Cover with the lid slightly ajar and cook on low heat for 2 hours, stirring now and then, until a cube of beef crumbles under a fork. Add a little stock if the pot gets dry.

7. 7

   Stir in the lemon zest and cook uncovered for 10 min. The sauce should be thick and glossy, without any flour.

8. 8

   Season with salt and pepper. Serve with the bread rolls for mopping up the sauce.

Imported from tastelist.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.