Vienna Goulash (Gulasch)

Step 1

Heat the oil in a large pot.

Step 2

Dice the onion and the bell peppers.

Step 3

Add onion to the oil and fry for 9 minutes while stirring.

Step 4

Add the garlic and tomato paste and continue to fry it for one minute.

Step 5

Now add the wine, broth, paprika, marjoram, salt, and pepper and stir.

Step 6

Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils.

Step 7

Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth.

Step 8

After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste.

Step 9

After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook.

Step 10

When the meat is cooked through, spice with salt and pepper.

Step 11

Optionally add some tabasco and / or sour cream.

Step 12

Serve with potatoes or pasta or dumplings or rice.