Hungarian Goulash with Spätzle
Ingredients
- 2-1/4-pounds whole boneless beef shank, if not available, use shoulder/chuck roast or short rib
- 1-3/4-pounds yellow onions
- 1/2 tbsp. dried marjoram
- 1/2 tbsp. caraway seeds or ground caraway seeds
- 1 tbsp. tomato paste
- 4 tbsp. sweet Hungarian paprika
- 1 tsp hot paprika or a pinch cayenne pepper, optional
- 1/2 tbsp. vinegar (any will do)
- 3/4 tsp. fine salt
- 2 bay leaves, optional
- Clarified butter or vegetable oil
Instructions
- Peel onions and cut them in half, lengthwise; cut into thin and even half-moon slices to ensure they all cook evenly later.
- In a large pot, over medium-high heat, heat 1 tablespoon clarified butter or oil; add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes.
- The pot should not be crowded or the meat will not brown nicely; if so, add beef in two batches; add more oil if needed; transfer beef to a large platter; set aside.
- Add a tablespoon clarified butter, or oil, and the sliced onions to the pot; cook for 8 – 10 minutes over high heat, stirring steadily; reduce heat to medium-low and cook until the onions are golden brown and soft, stirring often, about 15 minutes.
- In a small bowl, mince marjoram and caraway seeds to transform them into powder, or at least chop finely; mince the marjoram with a sharp knife until powdery; this works very well and you will be finished within 30 seconds.
- Usually, caraway seeds tend to be too firm to crush with a mortar and pestle; either, grind caraway seeds with an electric coffee grinder, or chop them with a knife;; try sprinkling the seeds onto a dollop of softened clarified butter and mince them with a sharp knife; the butter prevents the caraway seeds from jumping off the cutting board; add the seeds including the clarified butter during the next step.
- Add tomato paste, marjoram, caraway seeds to the onions; stir for about ½ to 1 minute.
- Add paprika and stir for a few seconds; immediately add vinegar, followed by a cup of water; stir well and let the onion-mix reduce until almost all liquids have evaporated, about 15 minutes.
- Add another cup of cold water and blend using an immersion blender; the sauce will be orange but will darken the longer it cooks .
- Add salt, bay leaves, and beef with any accumulated juices to the pot; stir to combine, cover with a lid, and return to a simmer over low heat it takes about 3 hours for the beef, over the low heat, to get tender.; the sauce will get darker in color and it will thicken slightly.
- Season to taste with salt.
- In theory, the goulash is ready now; however, I highly recommend letting it cool overnight, in the refrigerator with lid on, and re-heating the goulash the following day; his will enhance the flavor and texture; add a little water to thin, if needed.
Notes
The perfect side dish for the Hungarian Goulash is Austrian-Style Spätzle which can be found on our website at: https://completecomfortfoods.com/austrian-style-spatzle/
