Hungarian Goulasch(Gulyas)#2+

* Exported from MasterCook *

HUNGARIAN GOULASCH (GULYAS)#2+

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Hungarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Dried marjoram
1 t Caraway seeds
1 t Lemon zest
1 cl Garlic
3/4 c Butter
1 tb Tomato paste
1 tb Sweet Hungarian paprika
2 lb Onions, sliced
1 c Water
2 lb Beef (rump, round or chuck)
-lamb or veal is nice too
1 c Sweet red and green pepper
-chunks (or peppers of your
-choice)
Salt to taste

Crush together the marjoram, caraway, garlic and lemon
zest.

In a large kettle, combine the butter (or fat of your
choice), 1 tb. tomato paste, the crushed seasonings
and the sliced onions. Saute the onions, stirring all
the while, until the onions are golden. Add the
paprika, stir and saute 30 seconds longer. Add the
beef, lamb or veal, (cut in uniform chunks), the water
and salt to taste. Cover the kettle tightly and simmer
for 1 1/2 hours or until the meat is tender. Add a bit
more water during cooking, only if it is necessary.
Just before the goulasch is done, add 1/2 cup more
water and let the sauce boil up once more. If more
sauce is preferred, sprinkle it with 1/4 cup flour
just before the water is added at the end and add 1
more cup of water.

Serve the goulasch with speaetzle, noodles or boiled
potatoes. Our personal preferance (and one that is
commonly used in Vienna) is zemmel knoedle (kaiser
roll dumplings.)

In Hungary, slivered grteen peppers are sprinkled on
this gulyas. It may also be sprinkle with bits of
sweet red pepper.



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