German Gulasch

 2 Tbsp extra virgin olive oil

4 cups onions, thinly sliced

1 Tbsp sugar

3 garlic cloves, minced

1 Tbsp caraway seeds, toasted and ground

1 1/2 Tbsp sweet paprika

1 tsp spicy paprika

2 Tbsp minced fresh marjoram leaves

1 tsp minced fresh thyme leaves

1 bay leaf

3 Tbsp tomato paste

2 Tbsp balsamic vinegar

4 cups chicken stock

2 1/2 lbs beef shank, cut into 2 inch cubes

1 tsp salt

1/4 tsp freshly ground black pepper

 

1.  In a large saute pan, heat the olie oil and saute the onions and sugar until caramelized.

2.  Add the garlic and caraway seed.

3.  Cook for 1 minute 

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

5.  Add the tomato paste.  Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper.

6.  Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours , stirring occasionally.

7.  Taste and adjust seasoning with salt and pepper.  Optional:  Serve with Spaetzle, Knodel or Pasta on the side.