A superb  delight of Austrian cuisine to warm you on the coldest of nights, and bring sunshine to the rainiest of days. A true labour of love that produces melt in your mouth tender meat stewed in a deep complex array of Viennese flavours. A great introduction into central European food

Preparation time: 20  minutes   Cooking time: 5 hours For: 6 Portions    
  •  1.5 kg beef shank, Cut into cubes Approx. 50 g each
  • 1.25 kg onions, Sliced Thinly
  • 100 ml Groundnut Oil
  • 2 Tbsp. Tomato paste
  • 4 Tbsp. Paprika powder, sweet
  • 2 cloves of garlic
  • 1 Tsp. lemon rind, grated
  • 1 Tbsp. Apple vinegar
  • 3 juniper berries, pressed
  • Pinch of marjoram
  • Pinch of ground caraway seeds
  • Pinch of sugar
  • 7 Cracks of ground pepper
  • Salt to Taste
  • Sprig of flat leaf parsley to garnish
  • 1 Tbsp. Flour
  • Approx. 1.2 litres of Water

Tips and Tricks: Before jumping into this recipe make sure that you have got sweet paprika, this being different to your “everyday paprika” in that it is not spicy at all, making up for it by adding heaps of flavour and colour to your dish. I ordered my Sweet Paprika online from Hungary, Click Here to find the one I ordered and used.  The next most important element is the quality of your beef, going down to your local butchers is always your best bet, you want a nice dark colour to your beef but without being blue and pungent (This means it has gone off).

  1. Heat the oil in a large heavy bottomed pan over a medium heat
  2. Add the sliced onions and cook down until golden and caramelised (Approx. 20 minutes)
  3.  Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and briefly sauté while constantly stirring.
  4. Stir in paprika powder, tomato paste, garlic and lemon rind and quickly add vinegar and 1 litre of water.
  5. Bring to boil then and add cubed meat and let it slowly simmer with the lid half on for about 4 1/2 hours on a very low heat. Stir repeatedly and add water if necessary.
  6. Mix the flour with a bit of water, stir and add to the goulash to bind.

Tips and Tricks:  There is no getting around it, this dish will take time, but I promise in the end it is worth it. To get my goulash to the low simmer required I had to raise it above the normal level of the cooker using what I believe is a steaming platform. The idea with the low and slow cook is to break down the fat fibres in this tough cut of meat, you will know when it is ready when you try a piece and it just falls apart in your mouth (Shouldn’t be chewy at all). You add water during the cooking process to ensure that the meat is  covered, being careful not to add to much as this will dilute the final flavour of the sauce.

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