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A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes. This recipe is part of the New Austrian Cuisine menu.
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Preparation
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Heat oil in heavy large pot over medium-high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.
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Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.
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Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.
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what to drink
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In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.
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Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Soups and Stews Slideshow.
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Nutritional Information
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One serving contains the following:
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Calories (kcal) 474.2
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%Calories from Fat 42.4
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Fat (g) 22.6
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Saturated Fat (g) 4.1
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Cholesterol (mg) 81.1
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Carbohydrates (g) 18.4
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Dietary Fiber (g) 4.1
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Total Sugars (g) 8.1
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Net Carbs (g) 14.3
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Protein (g) 48.6
