Austrian Goulash
Recipe by: Enigma Restaurant Chef Gunter Schnepp, Rapid City, SD 2 tablespoons oil 2 pound beef round steak, cubed 2 onions, chopped 2 garlic cloves, crushed 1 tablespoon flour 2 teaspoons paprika 1 teaspoon caraway seeds 1 tablespoon marjoram 2 ounces tomato puree 2 cups beef stock Heat oil in casserole and fry the meat for 5 minutes over high heat, stirring until browned. Remove meat with a spoon and set aside. Add onions and garlic and fry gently for five minutes until soft. Add the flour, paprika, tomato puree, marjoram and caraway seeds and cook for 2 minutes. Return the meat to the casserole, stir in the beef stock, cover, simmer for 2 hours. Stir and add salt as needed and simmer for 10 minutes. Serve topped with a spoonful of sour cream and pickle fan. Can be served with bread dumplings, potatoes or pasta. Makes four servings. "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
