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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside. | 2. Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan. | 3. Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover. | 4. Cook 3-4 hours, until beef is very tender, adding more beef stock if needed. | 5. Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	2 1/2			1586.6703	3.5133	239.4739	68.7935
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	2		diced	128.0	29.888	3.52	0.32
garlic clove	1		chopped	-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
bay leaf	1			-	-	-	-
marjoram	1/2	teaspoon	ground	0.813	0.1817	0.038	0.0211
caraway	1/2	teaspoon	ground	-	-	-	-
beef stock	3	cups		514.08	56.0196	18.9756	24.2676

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.