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Hungarian Goulash
Category: Main Course, Beef
Serves:
Rating:
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Ingredients:
* 2 medium to large onions, thinly sliced (about 4 - 5 cups) * 1 tablespoon sugar * 3 cloves garlic, minced * 1 tablespoon caraway seeds, toasted and ground * 3 tablespoons sweet Hungarian paprika * 1 tablespoon hot paprika * 2 tablespoons fresh marjoram (I substituted oregano), minced * 1 teaspoon minced fresh thyme leaves * 1 bay leaf * 3 tablespoons tomato paste * 4 cups beef or chicken stock * 2 to 3 pounds of beef, cut into 2 inch cubes * 4 medium-sized potatoes, peeled and cut in halves or quarters * Salt and Pepper
Directions:
1. In a large saute pan or dutch oven, heat olive oil on medium low and slowly cook your thinly sliced onions until they are translucent. This should take about 30 minutes if you cook them on low and slowly. If you want to cook ‘em faster, go right ahead. I just love the sweetness the slow cooking of the onions brings. 2. Add your beef pieces and allow to sear a bit. 3. Add your garlic and ground caraway seeds and cook for a minute or so. 4. Add the paprika (both hot and sweet), the marjoram or oregano, thyme and bay leaf and allow to saute for a minute. 5. Add the tomato paste and your stock along with a pinch of salt and pepper. 6. Bring this to a boil, then lower to a simmer and cook for at least an hour (an hour and a half is optimal). This will allow the meat to become tender. 7. While meat is cooking, boil your potatoes until they are parboiled and then add them to your goulash a few minutes before you are ready to serve. Taste and add more salt and/or pepper if needed. Serve in a bowl with enough bits of meat and a few halves of potatoes and enjoy.