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Rosh Ha-Shana (a Jewish holiday) is coming soon and people are looking for good recipes. Naturally, some are asking me, but regardless, I feel pressured to post something, and it must be good, and easy, of course. So 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, click the link).
I make this Goulash very often.
I make this Goulash very often.
*see my comments in ( ). I hope you won’t find it confusing. This is just to show you that cooking is no science. It is magic ;-)
2 tablespoons extra virgin olive oil (or canola oil)
4 cups onion, thinly sliced (2 onions)
1 tablespoon sugar3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground (I use 1 teaspoon ground cumin, no toasting)
1 tablespoon caraway seeds, toasted and ground (I use 1 teaspoon ground cumin, no toasting)
1 1/2 – 3 tablespoons sweet paprika (3 tablespoons in the book)
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 (2 in the book)
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.
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 soup. I’ll post a recipe for lentil soup where I use even just the sauce of the Goulash without the beef soon.
I highly recommend this book. It is one of my most favorite cookbooks. Many very easy recipes, and quick, perfect for a weekday cooking when we don’t have a lot of time to fix something good.
If there are any leftovers, I add them to soup. I’ll post a recipe for lentil soup where I use even just the sauce of the Goulash without the beef soon.
I highly recommend this book. It is one of my most favorite cookbooks. Many very easy recipes, and quick, perfect for a weekday cooking when we don’t have a lot of time to fix something good.
Other recipes I have cooked from this book:
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
Whole roasted garlic chicken
Marjolaine cake
White and dark chocolate chunk cookies
Linzer cookies
Pizza
Minestrone soup
The list goes on and on…
Click to read more about the book: Wolfgang Puck Makes It Easy by Wolfgang Puck.
You might be interested to read other reviews:
Happy Holiday and happy New Year!
Nurit
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