Hungarian bogracs gulyas...goulash

Yield: 6 servings

Measure Ingredient
1 large Onion, finely chopped
5 tablespoons Oil (I prefer Olive Oil)
1 teaspoon Caraway seeds
1 \N Clove garlic, crushed
2 tablespoons Paprika
2½ pounds Top round of beef, cut into
\N \N 1 inch cubes
\N \N Salt to taste
3 cups Water
4 larges Potatoes, peeled and diced

Saute onion in oil in a large pot until golden brown. Add caraway seeds and garlic and saute for 1-2 minutes. Pull the pot off heat, add paprika, and stir until onions are coated with paprika. Reheat the mixture carefully, but do not burn the paprika. Add meat and mix well until pieces are completely coated and stir well. Cover tightly and simmer, adding water as needed and stirring occassinaly. Cook for 1½ hours. Add enough water to cover the beef. Add potatoes. Cover and cook for about 15 minutes, or until the potatoes are tender.

Serve hot with dumplings of your choice.

Taken from a great European cook book - All Along the Danube - Classic Cookery from the Great Cuisines of Eastern Europe by Marina Polvay. Submitted By SUSAN LIMIN On 02-05-95

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