Weiner Saft Gulasch (Viennese Beef Goulash)
beef, main dish, stews
4 lb onions, sliced or diced
4 oz vegetable oil
2 oz white vinegar
4 tablespoon hungarian paprika
1 teaspoon marjoram, ground
5 lb beef chuck, cubed
2 teaspoon fresh garlic, minced
1 teaspoon caraway seeds, ground
1 bay leaf
1 tablespoon lemon zest
1 salt to taste
Saute onions in vegetable oil, browning well. Add vinegar, deglazing lightly. Add all other ingredients, except meat; blend well. Add meat. Cover and simmer slowly until meat is tender. Beef stock or water may be added for moisture. Serve with spaetzle. From The Best of the Wrst, Recipes of Germany Source: The Professional Chef No copyright shown
Yield: 12 servings