Hungarian Goulash Recipe
Makes twelve servings. ready in: 1-2 hrs ready in: 1-2 hrs. ingredients 3 pounds onions, finely chopped 4 pounds beef tri-tip or inside round, 1 1/2" thick, cut in cubes 1/2 cup paprika 1/2 tablespoon salt 1 tablespoon marjoram 1/2 tablespoon thyme 1/2 tablespoon black pepper 1/2 cup tomato puree 1/8 cup Worcestershire sauce 1/2 whole head garlic, peeled & chopped 1/2 tablespoon caraway seeds, chop with the garlic 1/4 teaspoon cayenne pepper (season according to your taste) 1/2 cup vegetable oil 1 1/2 quart water 1/4 cornstarch with 1 cup water directions Saute onions in large hot skillet with oil until dark brown. Add the paprika and saute for 2 minutes Add the meat and saute the meat with the onion and paprika for 5 minutes. Fill the pot with water until the meat is covered. Add the tomato puree. Smash garlic with the salt and caraway seed and add with the rest of the seasoning to the goulash. Simmer for one hour and 15 minutes or until the meat is done. Degrease the goulash with a large spoon if there is too much fat on top. To thicken the goulash combine the corn starch with water and add to goulash while stirring until the right thickness is reached. Bring the goulash to simmer for 5 more minutes. Check for spices and seasoning and adjust if necessary. Serving ideas: The goulash tastes better if cooked one day in advance and reheated. Serve with boiled potatoes or noodles. Enjoy. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
