Beef Goulash

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A traditional Austrian dinner dish.

Shared by svenetos

Serving Size / Yield

8 servings

Ingredients

3 Tbs. vegetable oil
2 lbs. boneless beef chuck, cut into 2-inch pieces
salt
pepper
3 lg. onions, thinly sliced
2 C. dry red wine
2 garlic cloves, chopped
1/4 C. paprika
1 bay leaf
2-inch strip lemon zest
1 Tbs. tomato paste
1 tsp. ground cumin
1/2 tsp. dried marjoram
lemon juice

Directions

In a large Dutch oven, heat the oil over medium heat. Pat the meat dry and add to the pan only as many pieces will fit in a single layer. Brown the pieces well on all sides, about 10 minutes per batch. Transfer the meat to a plate and sprinkle with salt and pepper. Add onions to the pan and cook for about 15 minutes or until they are golden and tender. Stir in garlic. Add wine and scrape the bottom of the pan. Return meat to the pan. Bring liquid to a simmer.

Stir in the paprika, bay leaf, lemon zest, tomato sauce, cumin and marjoram. Add water so that the meat is covered. Cover the pot and cook 2 1/2 - 3 hours. Stir in the lemon juice. Remove bay leaf and lemon zest. Taste and adjust seasoning if necessary. Serve hot.