Hungarian comfort food,
a beef and onion stew traditionally seasoned with paprika and
served over noodles or boiled potatoes.
Hungarian
Beef Goulash
- 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 saute 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.
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