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Nutrition Facts
Serving Size 1 (476g) Recipe makes 6 servings The following items or measurements are not included below: fresh marjoram 2 tablespoons balsamic vinegar
Calories 666
Calories from Fat 312		(46%)
Amount Per Serving		%DV
	Total Fat 34.8g	53%
	Saturated Fat 12.0g	60%
	Monounsaturated Fat 16.6g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 702mg		29%
Potassium 1239mg		35%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 3.1g	12%
	Sugars 10.4g
Protein 64.0g		128%
detailed view... how is this calculated?

Wolfgang's Beef Goulash

Recipe #280079 | 2 hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Happy Hippie
Jan 21, 2008

While shopping, I discovered a big sale on boneless beef shank and bought a few pounds on a whim. Who can resist a sale? Not me; some people buy shoes; I buy groceries, what can I say. I have no experience preparing this cut of meat. As I was handeling this beef in preparation for packaging, I could tell that it was a very tough cut of beef. I knew this was going to be a challenge for me. I went in search of a recipes using it and came across this one on Yahoo.com It is a Wolfgang Puck recipe, and sounds delish. I've copied the recipe exactly as written, including the cooking time of 1-1/2 hours. I believe the cooking time will be considerably longer if it is to become tender. The preparation time I've entered is a "guesstimation" because, as I've said, I've not made this yet. If anybody prepares it before I get to it, please provide cooking details in the review process. I can't wait to test my cooking skills on this.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seed, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon hot paprika
2 tablespoons fresh marjoram, minced
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 lbs beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

Directions

1
In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
2
Add the garlic and caraway seed. Cook another minute.
3
Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
4
Saute another minute, until fragrant.
5
Add the tomato paste.
6
Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
7
Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
8
Taste and adjust seasoning with salt and pepper.