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; 2 teaspoons finely grated lemon peel; 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

Need a gluten free, dairy free, and whole 30 main course? Beef Gulasch could be an awesome recipe to try. 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 garlic cloves, onions, canolan oil, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

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