Today, Helene created one of my all time favorite dishes. With the cooler temperature, the slow cooker was brought out from its summer Hibernation. The aroma from the Hungarian Goulash that was cooking, hit me as soon as I walked into the house. When we sat down for dinner, it was fantastic.
We just don't use the Oven or the Croc Pot during the summer months. Our grill has been working hard all summer, but its now time to give it a rest.
For anyone who wants to give it a try , you now have the secret recipe. Enjoy.....Monday turned out to be a very good day.
1 tablespoon olive oil
2 onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon caraway seeds, toasted and ground
1 -1/2 tablespoons sweet paprika
1/8 teaspoon crushed red pepper
3/4 tablespoons dried marjoram leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1-1/4 cup ketchup
2 tablespoons red wine vinegar
2 cups (Low Salt ) chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
3/4 teaspoon Lawry’s seasoning salt
1/8 teaspoon white pepper
1 roasted red pepper (diced)
In a large frying pan, toast the caraway seeds for 3-4 minutes or until fragrant, remove and then place them in a spice grinder and grind them down to a powder. Place them in your slow cooker.
Add olive oil to pan and heat up the pan, add the onions and stir until caramelized.
While onions are cooking, add the garlic, paprika, marjoram, thyme, cayenne, red wine vinegar, ketchup, chicken stock, bay leaf, roasted red peppers, salt, and pepper to the slow cooker. When onions are caramelized, add them to the slow cooker and turn on the cooker.
Add beef cubes to frying pan and brown lightly for about 10 min. add them to the slow cooker.
Cook for, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Serve over Egg Noodles or Spaetzle and with a German style Cucumber Salad on the side.