Simple Viennese Beef Goulash - cooking recipe

Ingredients

2 1/2 lbs beef chuck, trimmed of excess fat
1 tablespoon vegetable oil
2 lbs onions, diced
1 garlic clove, chopped finely
1/4 cup red wine vinegar
2 tablespoons paprika
1 bay leaf
1/2 teaspoon ground marjoram
1/2 teaspoon ground caraway
3 cups beef stock (approximate)

Preparation

Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).