Viennese Beef Goulash

This Austrian beef stew with paprika and caraway seeds is a standard in Salzburg pubs and Viennese coffeehouses. Served over noodles or potatoes, it is hearty, warm and filling. While the ratio of onion and garlic to meat may surprise you, these cook down to form a savory sauce, and we are certain this dish will become one of your favorites.

source	Viking River Cruises
categories	main dish, stew
yield	Serves 6
prep time	22 mins
total time	3 hours 30 mins

INGREDIENTS

½ C (118 ml) vegetable oil, divided

4 med onions, finely chopped

1 head garlic, cloves separated and minced

2 lbs (896 g) beef stew meat, cut into 11/4-in (32-mm) pieces

½ C (65 g) cornichons, minced

Peel from ½ lemon, minced

1 tsp (2 g) caraway seeds

4 T (28 g) paprika

2 T (32 g) tomato paste

2 T (30 ml) red wine vinegar

2 ½ C (591 ml) low sodium beef broth

2 bay leaves

Salt & pepper to taste

INSTRUCTIONS

1. Heat ¼ C (59 ml) of oil in a medium pot and sautee onion and garlic over medium heat until golden brown, stirring to ensure garlic does not burn. Place remaining oil in a large skillet and sautee meat in batches until well browned. Transfer meat to pot with onion and garlic. Add all remaining ingredients, stirring well to combine. Bring to a boil, reduce heat and simmer, stirring occasionally, for 3 hours or until meat is tender. If needed, add a bit more beef stock. Before serving, discard bay leaves and adjust seasoning with additional salt and pepper.