Viennese Beef Goulash | Cruise Scoop

Ingredients

• ½ C (118 ml) vegetable oil, divided
• 4 med onions, finely chopped
• 1 head garlic, cloves separated and minced
• 2 lb (896 g) beef stew meat, cut into 1¼-in (3.2-cm) pieces
• ½ C (65 g) cornichons, minced
• Peel from ½ lemon, minced
• 1 tsp (2 g) caraway seeds
• 4 Tbsp (28 g) paprika
• 2 Tbsp (32 g) tomato paste
• 2 Tbsp (30 ml) red wine vinegar
• 2½ C (591 ml) low sodium beef broth
• 2 bay leaves
• Salt and pepper to taste