Wolfgang Puck's Viennese Beef Goulash

Here's another stellar creation from top chef Wolfgang Puck. This goulash tastes even better when made ahead and reheated the second day.

5 lb Beef shank or shoulder
2 lb Onion
4 tbl Oil
1 tbl Sugar
5 tbl Vinegar
2 Bay leaves
3 tbl Dried marjoram or 5 tbl fresh
8 tbl Paprika
1 tbl Thyme, finely chopped
1 tbl Finely ground caraway seeds
8 Cloves garlic, finely chopped
Salt and pepper
1-1/2 qt Water or chicken stock
3 tbl Tomato paste

1. Cut the meat into good size cubes. Slice the onions.

2. Heat heavy casserole dish. Add oil, onions and sugar, and saute until golden brown. Add tomato paste and paprika, and deglaze immediately with the vinegar and the water or chicken stock.

3. Bring the mixture to a boil then add the meat, bay leaves, marjoram, thyme, caraway seeds, garlic, and a little salt and pepper.

4. Cover and simmer for about 1-1/2 hours or until meat is tender.

5. Serves 10. Serve with Austrian bread dumplings, noodles, or boiled potatoes.