Beef Gulasch

A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.

• 
  1/2 cup canola oil
• 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
• 2 garlic cloves, sliced
• 1 tablespoon dried marjoram
• 1 1/2 tablespoons tomato paste
• 3 tablespoons Hungarian sweet paprika
• 1 1/2 teaspoons Hungarian hot paprika
• 1 cup white wine vinegar
• 6 cups low-salt chicken broth
• 2 bay leaves
• 2 teaspoons finely grated lemon peel
• 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.

Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.

Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.

What to drink:
In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.

Read More http://www.epicurious.com/recipes/food/views/Beef-Gulasch-356793#ixzz1wGqept64