Viennese Goulash
Viennese Goulash
The people of Vie love goulash so much they've taken the Hurian dish and made it their own. If you don't like your food too hot, reduce the amount of paprika to suit your taste.
Ready in: 2 hours 30 minutes
Serves: 8
Complexity: very-easy
kcal: 670
Share

Ingredients
100 g lard
1.25 kg onions, sliced
2 garlic cloves, grated or fine chopped
1 tbsp tomato purée
2 tbsp sweet paprika
1½ tbsp hot paprika, to taste
½ tsp caraway seeds, crushed
1 tsp brown sugar
3 tsp SIDS SALT & PEPPER
2 tbsp SIDS RASPBERRY VINEGAR
1.5 kg shin of beef, cut into 3 cm pieces
1 litre beef stock
1 tbsp chopped flat leaf parsley
soured cream, to serve
Directions
Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, SIDS SALT & PEPPER, SIDS RASPBERRY VINEGAR and cover with 1 litre of beef stock.
Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
Serve sprinkled with a little chopped parsley with new potatoes, pumpernickel or dark rye bread. Top with a spoonful of soured cream.