Beef Gulasch

Name: Beef Gulasch
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes; 118 milliliters canola oil; 1 Tbsp dried marjoram; 2 garlic cloves, sliced; 2 teaspoons Hungarian hot paprika; 3 Tbsps Hungarian sweet paprika; 1 liters low-salt chicken broth; 2 Tbsps tomato paste; 2 liters 1/2 pounds white onions, halved through core, thinly sliced crosswise (about; 237 milliliters white wine vinegar

Beef Gulasch

Beef Gulasch might be just the main course you are searching for. This recipe makes 8 servings with 1005 calories, 35g of protein, and 88g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up hungarian paprika, low-salt chicken broth, onions, and a few other things to make it today. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat oil in heavy large pot over medium highheat.

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Cooking Oil

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Pot

Add onions and cook until goldenbrown and soft, stirring often, about 25minutes.

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Onion

Add garlic and marjoram; cook untilgarlic softens, about 3 minutes.

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Marjoram

Garlic

Add tomatopaste and cook until mixture begins to turndark red, stirring often, about 3 minutes.

Add both paprikas and stir to blend; removefrom heat and let stand 1 minute for flavorsto blend.

Add vinegar; stir over medium heatuntil almost all liquid is absorbed, about 2minutes.

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Vinegar

Add broth, bay leaves, and lemonpeel; increase heat and bring to boil.

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Bay Leaves

Broth

Sprinkle beef with salt and pepper;add to pot. Simmer over medium-low heatuntil beef is tender, stirring occasionally,about 2 1/2 hours.

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Salt And Pepper

Beef

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Pot

Transfer beef to bowl, leaving onionsin pot. Boil sauce in pot until reduced to5 cups, about 15 minutes. Cool slightly.Working in batches, puree sauce in blenderuntil smooth; return to pot. Season with saltand pepper. Return beef to pot. Simmer untilheated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly.Chill uncovered until cool, then cover andchill. Rewarm before serving.

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Pepper