Mader's hungarian goulash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Onions -- sliced |
| ½ | cup | Oil |
| ½ | teaspoon | Paprika |
| 2 | pounds | Chuck beef -- cut in 2\" |
| Cubes | ||
| 1 | pint | Beef stock |
| ½ | teaspoon | Tomato paste |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vinegar |
| ½ | Lemon | |
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 1 | teaspoon | Caraway seeds |
| Rind | ||
Directions
LEMON PASTE:
1. Make the lemon paste by mashing together with the flat of a knife, the lemon rind, finely chopped garlic clove and caraway seeds.
2. Fry sliced onions in hot oil until golden brown.
3. Add paprika and stir well.
4. Add the meat, cover and let it simmer for a few minutes, stirring so that it does not become too brown.
5. Add beef stock, tomato paste, salt, venegar, and lemon paste. 6. Cover saucepan and simmer very, very gently, adding water only in very small quantities if necessary.
7. If more gravy is desired, add a tbs. of flour which has been mixed with water, and simmer for a few mintes, then add more water. But, a gulyas naturel without any flour is, of course, the real thing and also the best Recipe By : Mader's Restaurant, Milwaukee File