beef goulash


Wolfgang's Beef Goulash


Adapted from a recipe by Wolfgang Puck

  Cook and prep Time:2 ½ to 3 hours  


Serves:4 servings



 2 tablespoons extra virgin olive oil

 2 sweet onions, thinly sliced

 1 tablespoon sugar

 3 garlic cloves, minced

 1 tablespoon caraway seeds, toasted and ground

 1 1/2 tablespoons sweet paprika

 1 teaspoon spicy paprika (optional)

 1 teaspoon dried marjoram leaves

 1 teaspoon minced fresh thyme leaves

 1 bay leaf

 3 tablespoons tomato paste, (I used some melted tomatoes and onions)

 2 tablespoons balsamic vinegar

 3 to 4 cups chicken stock (use 1 cup to deglaze the pan)

 2 pounds good beef, (I used sirloin cut in 1” chunks)

 1 to 2 cups Baby carrots

 1 teaspoon kosher salt

 1/4 teaspoon freshly ground black pepper



To Brown the meat

2 tablespoons lard or bacon grease

1 to 2 tablespoons flour

Salt and pepper




Heat the oil on med. high in a skillet brown up the meat with a little flour, salt and pepper sprinkled over. Do it in two batches if needed.

Pour off the excess oil and deglaze the pan with some water to add to the goulash.


In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute.


Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant.


Add the tomato paste. Deglaze with the vinegar and one cup of stock. Add the rest of the stock and add the pieces of beef, carrots, salt, and pepper return to a boil. Turn down to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.


Taste and adjust seasoning with salt and pepper. Serve over top of the spaetzel with extra gravy for sopping some crusty bread.


If you like a thicker gravy near the end bring back a a fast boil and add a slurry of flour or corn starch.