WOLFGANG'S BEEF GOULASH
Steps:
- 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 the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
- In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
- Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
- Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
WOLFGANG'S BEEF GOULASH
While shopping, I discovered a big sale on boneless beef shank and bought a few pounds on a whim. Who can resist a sale? Not me; some people buy shoes; I buy groceries, what can I say. I have no experience preparing this cut of meat. As I was handeling this beef in preparation for packaging, I could tell that it was a very tough cut of beef. I knew this was going to be a challenge for me. I went in search of a recipes using it and came across this one on Yahoo.com It is a Wolfgang Puck recipe, and sounds delish. I've copied the recipe exactly as written, including the cooking time of 1-1/2 hours. I believe the cooking time will be considerably longer if it is to become tender. The preparation time I've entered is a "guesstimation" because, as I've said, I've not made this yet. If anybody prepares it before I get to it, please provide cooking details in the review process. I can't wait to test my cooking skills on this.
Provided by Happy Hippie
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
- Add the garlic and caraway seed. Cook another minute.
- Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
- Saute another minute, until fragrant.
- Add the tomato paste.
- Deglaze pan with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
- Bring to a boil, then lower to a simmer and cook until very tender, about 1-1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 666.7, Fat 34.8, SaturatedFat 12, Cholesterol 156.1, Sodium 702.8, Carbohydrate 22.3, Fiber 3.1, Sugar 10.4, Protein 64
SPAETZLE (WOLFGANG PUCK) RECIPE
Provided by á-7815
Number Of Ingredients 12
Steps:
- In a small bowl, beat together the egg yolks, egg, and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour. Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4-5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil (at this point you can cover and refrigerate up to 2 days). Over high heat, place a large saute pan until it gets very hot. add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season to taste with salt & pepper. Finish with butter and sprinkle with parsley.
WOLFGANG PUCK BEEF GOULASH
Number Of Ingredients 16
Steps:
- 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 the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
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