Vienna Goulash

So different from Spanish beef stews solidified via tomatoes, or Italian stews crowned with roasted peppers, or German goulashes stocked with potato starch and root veggies, this specifically Austrian goulash uses pork or beef cubes and nothing more than beer and selected seasonings.

Roughly: and you can't go wrong, brown 2 large onions in 2 T. butter till well browned but not charred. Add 2-3 T. paprika, 1 FULL T. dried marjoram and 1 T. caraway seeds and stir for 1 minute.

Deglaze large, deep pan with 1 full bottle of dark beer, then add 2 Lbs. pork or beef cubes, 1-2 t. salt and 1 full T. sugar to mixture. Bring to a boil, add a few whole black peppercorns, a few soaked dried mushrooms (or fresh white ones if all available) and cover, then simmer on low for 2 hours.

If needed, add 1 cup or so stock or water to cover meat.

Serve as we did over oven-roasted Fingerling potatoes or egg noodles or even buttered rice.