Wolfgang Pucks Goulash
From monavenir 16 years agoIngredients
- 2 tablespoons extra virgin olive oil shopping list
- 4 cups onions, thinly sliced shopping list
- 1 tablespoon sugar shopping list
- 3 garlic cloves, minced shopping list
- 1 tablespoon caraway seeds, toasted and ground shopping list
- 1 1/2 tablespoons sweet paprika shopping list
- 1 teaspoon spicy paprika shopping list
- 2 tablespoons minced fresh marjoram leaves shopping list
- 1 teaspoon minced fresh thyme leaves shopping list
- 1 bay leaf shopping list
- 3 tablespoons tomato paste shopping list
- 2 tablespoons balsamic vinegar shopping list
- 4 cups chicken stock shopping list
- 2 1/2 pounds beef shank, cut into 2-inch cubes shopping list
- 1 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
How to make it
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze 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. Serve with Spaetzle on the side.
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