Beef Gulasch Recipe

Name: Beef Gulasch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups); 2 garlic cloves, sliced; 1 tablespoon dried marjoram; 1 1/2 tablespoons tomato paste; 3 tablespoons Hungarian sweet paprika; 1 1/2 teaspoons Hungarian hot paprika; 1 cup white wine vinegar; 6 cups low-salt chicken broth; 2 bay leaves; 2 teaspoons finely grated lemon peel; 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

Servings: persons

1/2 cup canola oil
1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
2 garlic cloves, sliced
1 tablespoon dried marjoram
1 1/2 tablespoons tomato paste
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons Hungarian hot paprika
1 cup white wine vinegar
6 cups low-salt chicken broth
2 bay leaves
2 teaspoons finely grated lemon peel
3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

1
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.
2
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.
3
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:
4
Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.
5
In keeping with the spirit of this menu, pour an Austrian red with the
6
. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.

2044

kcal

Calories

114

Fat

Carbs

221

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup canola oil, 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups), 2 garlic cloves, sliced, 1 tablespoon dried marjoram, and more.

Yes, Beef Gulasch falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Gulasch

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