Viennese Goulash Wiener Rindsgulasch

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From austria.org, with a few adjustments after making. Serve with potatoes or spaetzle.

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Steps

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Heat the oil in a large pot and brown the beef cubes.

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Add the onions and cook them with the meat until they are transparent or have a shiny appearance , about 5 minutes.

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Add the tomato paste , paprika and the rest of the seasonings and stir well.

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Add the stock and stir well again.

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Add a little salt and pepper it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.

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Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender , 2-4 hours , depending on cut of meat used.

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The onions are the thickening agent , so if the liquid evaporates , just add extra water a little at a time to avoid a thin goulash.

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Ingredients

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vegetable oil, lean beef, onions, tomato paste, paprika, hot paprika, lemon, caraway seed, fresh garlic, dried marjoram, bay leaves, chicken stock, salt and pepper