And the recipe

Posted by Claudia Moser on 5:14 PM

The Foundation of any Goulash

2 lb onions

1/2 cup oil or lard

red paprika powder (around 5 ounces)

2 qt. cold water

1 ts marjoram, 1 ts ground black pepper , 1 bud garlic finely chopped, 1 ts caraway seeds, grated rind of ½ lemon

For the beefy Goulash

2 lb stewing beef (best is the stringy meat from the muscular back part of the shank of the beef leg, or cut up a chuck roast.)

1 ts salt, and flour or cornstarch to thicken sauce

How to cook Goulash

1. The Foundation

Chop onions coarsely and sauté them on moderate heat for 20 minutes until they are a golden color.

Remove pan from heat and add the paprika. Do not fry the paprika; just mix it with the onions. Then add the water and bring to boil, adding the seasoning. Maintain a low boil for an hour, stirring from time to time. You have created a goulash foundation.

Anything you add now becomes a goulash - potato, chicken, beans, lobster (kidding), or as here beef Goulash. The major difference between them is the time you have to cook, for the beef takes much longer than green beans.

2. The meat

Now it is time to add the meat. Cut the meat into cubes, 1 1/2 inches square, and leave on any stringy, fatty parts because they add real flavor. Add the meat to the basic Gulyas and cook it at medium heat for as long as it takes to make the meat tender. You can do this stovetop or in a slow cooker on the high setting.

3. Adjust Seasoning

Sample a spoonful of the sauce. Do you like it? Then it’s fine. If you are not satisfied, add whichever seasoning you think it lacks



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