Beef Gulasch

Name: Beef Gulasch
Ingredients: 8 servings; Also pictured: Pumpkin Seed Spaetzle; Ingredients; 1/2 cup canola oil; 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups); 2 garlic cloves, sliced; 1 tablespoon dried marjoram; 1 1/2 tablespoons tomato paste; 3 tablespoons Hungarian sweet paprika; 1 1/2 teaspoons Hungarian hot paprika; 1 cup white wine vinegar; 6 cups low-salt chicken broth; 2 bay leaves; 2 teaspoons finely grated lemon peel; 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

15 ingredients

1 steps

Ingredients

8 servings
Also pictured: Pumpkin Seed Spaetzle
Ingredients
1/2 cup canola oil
1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
2 garlic cloves, sliced
1 tablespoon dried marjoram
1 1/2 tablespoons tomato paste
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons Hungarian hot paprika
1 cup white wine vinegar
6 cups low-salt chicken broth
2 bay leaves
2 teaspoons finely grated lemon peel
3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

Directions

1

{"0":"A classic dish perfected. Ask your butcher to cut the meat from the shank into 3\/4-inch cubes. This recipe is part of the New Austrian Cuisine menu.","3":"Preparation","4":"Heat oil in heavy large pot over medium-high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.","5":"Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1\/2 hours.","6":"Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.","7":"what to drink","8":"In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.","9":"Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Soups and Stews Slideshow.","10":"Nutritional Information","11":"One serving contains the following:","12":"Calories (kcal) 474.2","13":"%Calories from Fat 42.4","14":"Fat (g) 22.6","15":"Saturated Fat (g) 4.1","16":"Cholesterol (mg) 81.1","17":"Carbohydrates (g) 18.4","18":"Dietary Fiber (g) 4.1","19":"Total Sugars (g) 8.1","20":"Net Carbs (g) 14.3","21":"Protein (g) 48.6"}