Hungarian Beef Goulash
Hungarian comfort food, a beef and onion stew traditionally seasoned with paprika and served over noodles or boiled potatoes.
2 pounds round steak, cut in 1 1/2-inch cubes
1/3 cup all-purpose flour
1/4 cup vegetable oil
1 tablespoon paprika
1 1/2 teaspoons salt
1/4 teaspoons ground black pepper
1 pound small white onions, peeled
2 cups beef broth
1 cup dry sherry
2 tablespoons vinegar
2 tablespoons caraway seed
2 teaspoons marjoram
2 bay leaves
Cooked noodles or boiled potatoes
- Dredge beef all in flour. In large kettle or skillet, heat oil. Cook beef, a few pieces at a time, until browned. Remove from skillet and sprinkle with paprika, salt and pepper.
- In same skillet, add onions and sauté until golden. Stir in broth, sherry, vinegar, caraway, marjoram and bay leaves. Bring to a boil; return beef to kettle. Simmer, covered, one hour or until tender.
- Serve with noodles or boiled potatoes.
Makes 4 servings.