Hungarian Goulash
Servings: 12
Goulash has its origins in the Hungarian plains and arrived from there in Vienna.
Its name comes from gulya the cattle herdsman.
INGREDIENTS:
6 pounds onions, finely chopped
8 pounds beef (tri-tip or inside round)
2.5 oz per piece, 4 pieces per person, in cubes 1 1/2 inches thick
1 cup paprika
1 tablespoon salt
2 tablespoons marjoram
1 tablespoon thyme
1 tablespoon black pepper
1 cup tomato puree
1/4 cup Worcestershire sauce
1 whole head of garlic, peeled & chopped
1 tablespoon caraway seeds, chop with the garlic
1/2 teaspoon cayenne pepper (season according to your taste)
1 cup vegetable oil
3 quarts water
1/2 corn starch with 1 cup of water
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.
Rudi Lechner
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