In a heavy pan or Dutch oven, saute the onion in the cooking oil, until golden. Add the cubed beef. Add remaining ingredients, except potatoes, and bring to a boil. Allow the stew to simmer, covered, until the meat is tender. Add the cubed potatoes and cook 30 minutes longer. Serve with salad and hot bread.
Makes 6 to 8 servings.
Note: This dish can also be baked in the oven, covered, for 2 hours, adding the potatoes the last 45 minutes. Or, you can use a slow cooker for 6 to 8 hours on low. Again, add the potatoes the last hour or so.
Dolores Says: I have adapted this recipe from one which my maternal grandmother cooked for us. She was Czech but lived in Austria with family friends for a year when she was a teenager. There she learned to cook some Austrian dishes like this goulash.
|
