Austrian Goulash

Ingredients

• •4 pounds beef stew cut meat
• •½ cup beef stock
• •1 can tomato sauce
• •1 Tbsp caraway seeds
• •1 cup flour
• •2 garlic cloves
• •2 tsp hungarian paprika
• •1 small lemon zest
• •olive oil
• •2 large onions
• •1 Tbsp mild paprika
• •1 Tbsp salt & pepper
• •2 Tbsp tomato paste

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Method

From foodista.com — read the original

1. 1You will need a large Dutch oven with a lid for best results.
2. 2Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
3. 3Add one piece of meat to the hot oil to make sure that it sizzles.
4. 4Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
5. 5Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
6. 6When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes.
7. 7Add the sliced garlic and cook till fragrant-- 30 seconds or so.
8. 8Add the tomato paste and paprika, and cook for 1-2 minutes.
9. 9Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well. Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary.
10. 10If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy. Simmer for 2 hours, or you can use a slow cooker for 4-6 hours. This stew tastes even better if made one day in advance.