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MADER'S HUNGARIAN GOULASH

Source: Mader's Restaurant - Milwaukee, Wisconsin

2 lb. onions, sliced
1/2 C. oil or 5 oz. lard
1 1/2 tsp. paprika
2 lb. beef chuck, cut in 2-inch cubes
1 pt. beef stock
1 1/2 tsp. tomato paste
1 tsp. salt
1 tsp. vinegar
Rind of half a lemon, finely chopped
1 clove garlic, finely chopped
1 tsp. caraway seed
Water to thin goulash

In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes. Add paprika and stir well. Add meat, cover and let meat brown lightly, stirring frequently. Add stock, tomato paste, salt and vinegar.

With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds. Add to meat mixture.

Cover saucepan and simmer very gently about 30 minutes or until meat is tender. Add additional water in small quantities if needed. Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll. Makes 4 to 5 servings.