VIENNESE BEEF GOULASH
This Austrian beef stew with paprika and caraway seeds is a standard in Viennese.
½ C (118 ml) vegetable oil, divided
4 med onions, finely chopped, about 4 cups
1 head garlic, cloves separated and minced, about 3 T after mincing
2 lbs (896 g) beef chuck stew meat, cut into 1¼-in (32-mm) pieces
2 tsp. Salt
1 tsp. pepper
Peel from ½ lemon, whole
1 T caraway seeds
1 tsp. dry margoram
4 T (28 g) paprika
2 T (32 g) tomato paste
2½ C (591 ml) beef broth
2 bay leaves
Heat ¼ C (59 ml) of oil in a medium pot and sauté onion and garlic over medium heat until golden brown, stirring to ensure garlic does not burn. Place remaining oil in a large skillet and sauté meat in batches until well browned. Transfer meat to pot with onion and garlic. Add all remaining ingredients, stirring well to combine. Bring to a boil, reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until meat is tender. If needed, add a bit more beef stock. Before serving, discard the lemon peel and bay leaves---adjust seasoning with additional salt and pepper.
Serve with a dollop of sour cream, over dumplings.
Prep time: 30 minutes. Cook time: 3 hours. Makes 6 servings.