I made some adjustments to the recipe based on feedback from people that commented on the original thread. Such as switched to beef shank instead of shoulder, used far less liquid than that original recipe called for and added beer, and used clarified butter instead of regular. Some suggested I should almost double the amount of onions but to me it was already a lot so I left it alone.

Here is the recipe I ultimately used with these changes (using U.S. measurements):

Ingredients

4 lbs beef shank

3 lbs Onion (Diced)

9 Tbsp clarified butter

Salt to taste

Pepper to taste

3 Tbsp tomato paste

9 pieces clove of garlic

3 Tsp Paprika (hot)

6 Tbsp Paprika (sweet)

3 dash of Red Wine Vinegar

Beef broth and dark beer 1:1, just enough to cover meat

1 Tsp Caraway seeds

3 Tsp marjoram

Directions

Cut the meat into cubes of about 2 cm. Peel the onion, chop finely and fry in a pan with clarified butter until golden brown.

Now season the ​​meat with salt and pepper and fry it with the onion until gray.

Then add tomato paste and fry well so that it loses its acidity.

Then add the finely chopped garlic cloves and the hot and sweet paprika and fry briefly (not too long, otherwise it will become bitter!).

Deglaze with vinegar, pour in the beef broth and season with caraway seeds and marjoram.

Cover the goulash and let it simmer for about 1 – 1.5 hours and finally ladle out some of the liquid and mix with cornstarch and then add it back in allowing it to thicken.

Serve.

by loki2002

7 comments

  2. It works best with a pressure cooker. The meat should be tender in your mouth but not on the fork. Also it’s supposed to be thinner, more sauce less meat.
    The most important and forgotten ingredient is called Scherzerl. It’s the dry cut end of actual bread

    Beef:Onion can be 1:1 no problem

    Always think like this: Gulasch is a typical tavern stew. You have to be angry in an austrian way and sort of careless

  3. Well, as far as i know the recipe, you don’t fry the beef but put it in the sauce and let it stew there. Otherwise: looks great. Don’t be afraid of onions and liquids 😉

  6. > Cover the goulash and let it simmer for about 1 – 1.5 hours

    that cow is still mooing. double or triple that time, and those onions will also melt away. ^(if ^they ^don’t ^just ^blend ^them. ^don’t ^tell ^them, ^thats ^highly ^illegal ^here)

  7. Looks good!

    Gulasch needs 3-4 hours of simmering on the stove (make a big pot so it’s worth the time and effort!). That way, the onions will have melted away and you won’t need any cornstarch (or just very, very little) to thicken the sauce. I’d also throw in a bay leaf or two.

    Rule of thumb: same amount of meat and onions. And it will always taste better after a day or two in the fridge.

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