|
| Hungarian Goulash
1/2 cup of all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of pepper
a pinch of Hungarian paprika
2 1/2 - 3 pounds of boneless round steak, cut into 1" cubes
3 tablespoons of vegetable oil
2 tablespoons of butter or margarine, melted
6 large onions, coarsely chopped
2 cups of beef broth, divided
3 tablespoons of tomato paste
1 tablespoon of Hungarian paprika
grated rind of 1 lemon
/2 teaspoon of dried whole marjoram
1/4 teaspoon of caraway seeds
1 clove garlic, crushed
hot buttered noodles |
|
Combine the first 4 ingredients, stir well. Dredge meat in flour mixture, and sauté in oil and butter until browned, drain well, reserving drippings. Sauté onion in reserved drippings until tender, drain well. Combine the onion, 1/2 cup of beef broth, tomato paste, 1 tablespoon of paprika, lemon rind, marjoram, caraway seeds, and garlic in a large Dutch oven, simmer for 3 minutes. Stir in meat and remaining broth, cover and simmer for 1 1/2 hours or until meat is tender. Serve over noodles. Yield: 10 servings Also see Hungarian Goulash 2 |
