Yield: 1 servings
|5 tablespoons||Vegetable oil|
|6 mediums||To large sized onions; sliced|
|3 pounds||Beef; cut into 1/2 inch|
|\N \N||; cubes|
|1½ tablespoon||Hungarian sweet paprika|
|1 tablespoon||Caraway seeds|
|½ tablespoon||Dried marjoram|
|½ teaspoon||Cayenne pepper; or to taste for|
|\N \N||; heat|
|1 \N||Lemon; chopped , Zest of|
|1 \N||Lemon; Juice of|
|1 tablespoon||Tomato paste mixed with 1 cup water or|
|\N \N||; stock|
|\N \N||Salt and pepper to taste|
Preheat the oven to 350 degrees. Heat the oil in a heavy, thick casserole or pot. Saute the onion rings on a low flame until soft, about 30 minutes.
Add the cubes of beef to the casserole and brown. Add the paprika, caraway seeds, marjoram, cayenne pepper, lemon zest, lemon juice, salt and pepper.
Stir until spices develop an aroma. Add the tomato paste mixed with water or stock. Use more water or stock if needed to just barely cover all the meat. Raise the heat under the pot and bring to a boil. Tightly cover the top with aluminum foil and then the lid. Place in preheated 350 degree oven. Cook for 1½ to 2 hours in the oven until the meat is fork tender.
Serve in a bowl with steamed potatoes or bread dumplings. Add a dollop of sour cream if the guly<s is very spicy. Enjoy! S: 4 to 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW # DJ9200 Converted by MM_Buster v2.0l.