Schröttner's Goulash
Here is a recipe for authentic Austrian Goulash I learned to make from my grandmother and mother. Every family has its own version of Goulash. My family would NEVER consider tomatoes or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and how much paprika you use is up to you. I like to use 3-4 tablespoons. Hope you enjoy this dish, I was raised on it.
3 pounds Beef Shin (as an alternative, you can use any meat from the beef shoulder)
1 ½ pounds Onions
2-3 cloves Garlic
1 ½ tablespoons Tomato paste
3 tablespoons Paprika - Sweet
1 tablespoon Paprika - Spicy
½ tablespoon Marjoram
1-2 Bay Leaves
½ cup Vegetable Oil
2 tablespoons Flour
1 cup Apple Cider or White Vinegar
Water
Salt and Pepper to taste