In my kitchen, on the counter, is a crock pot of Viennese Goulash. I predict that in about two hours the aroma will just be starting to waft throughout the house, rendering me popular and detested simultaneously.Mu-wha-ha-ha-ha...
5 lbs beef chuck roast, cut into large chunks
1 large yellow onion
4T olive oil
1T sugar
5T vinegar
2 bay leaves
8T sweet paprika
1T thyme, finely chopped
1T caraway seeds
8 cloves garlic, diced
2 cans tomato paste
1/2 cup dry red wine
salt and pepper to taste
1-1/2 quarts beef stock
3-4 potatoes, cut into bite-size pieces
Brown the meat and put everything but the potatoes into a crock pot and slow cook. Add the potatoes about 1 hour before serving. Serve with egg noodles and crusty rolls.
