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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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I got this recipe many years ago from my friend's Hungarian Grandmother, it is my family's favorite stew-like dish. I know it seems like a lot of onions but they cook down considerably and just leave LOTS of flavor. Great on a cold night over buttered noodles. Ingredients:
2 lbs boneless beef chuck steaks, cubed |
1 lb onion, sliced |
2 tablespoons butter |
2 tablespoons paprika |
1 clove garlic, chopped |
1 pinch caraway seed |
1 slice lemon, rind of |
salt |
pepper |
1 cup stewed tomatoes (not a lot of juice) |
beef stock, to cover |
Directions:
1. Melt butter in a heavy pot Add meat, paprika and onions.
2. Simmer until the onions have practically disintegrated.
3. Chop garlic and lemon peel and add to meat mixture with caraway seeds.
4. Add salt and pepper.
5. Add tomatoes and beef stock to cover, simmer until meat is tender Thicken gravy with a roux of flour (roux- equal amounts of flour and butter mixed together and added to goulash to thicken).
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