Here is a winner recipe for beef goulash by one of my favorite top chefs, Wolfgang Puck (you will find more recipes on his web site if you click the link).
I make this Goulash very often.
The recipe is adapted from the one in his cookbook, one of my favorite cookbooks:
Other recipes I have cooked and liked from this book:
Whole Roasted Chicken with Chardonnay-Tarragon Sauce, Roasted Potatoes and Carrots
White and dark chocolate chunk cookies
Chinese five-spice spare ribs
Wine braised brisket of beef with caramelized pearl onions and dried apricots
Honey marinated beef satay
Pan-seared steaks with port-Dijon-cream sauce
Eggs en cocotte with smoked salmon and horseradish cream (it is much easier than it sounds)
Buttermilk-marinated chicken breasts
The list goes on and on…
Wolfgang’s Beef Goulash
2 tablespoons extra virgin olive oil (or vegetable/canola oil)
4 cups onion, thinly sliced (2 onions)
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground (or 1 teaspoon ground cumin, no toasting)
3 tablespoons sweet paprika
1 teaspoon hot paprika (or regular paprika/Spanish)
1-2 tablespoons minced fresh marjoram leaves (I use oregano)
1 teaspoon minced fresh thyme leaves (I just put the whole thing with the stem)
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock (or 3 cups + ½ cup water)
2 1/2 pounds beef shank, cut into 2-inch cubes (I use beef chuck)
1-2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. In a large sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
2. Add the sweet and hot paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant (1 minute).
3. (add all the other ingredients at the same time…) Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
4. Taste and adjust seasoning with salt and pepper.
If there are any leftovers, I add them to other soups, like this Lentil soup where I use the leftpver sauce from the Goulash.
I highly recommend this book. It is one of my most favorite cookbooks. Many very easy recipes, quick, perfect for a weekday cooking when I don’t have a lot of time.