*  Exported from  MasterCook  *
 
                       HUNGARIAN GOULASCH (GULYAS)#2+
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Hungarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           Dried marjoram
    1       t            Caraway seeds
    1       t            Lemon zest
    1       cl           Garlic
      3/4   c            Butter
    1       tb           Tomato paste
    1       tb           Sweet Hungarian paprika
    2       lb           Onions, sliced
    1       c            Water
    2       lb           Beef (rump, round or chuck)
                         -lamb or veal is nice too
    1       c            Sweet red and green pepper
                         -chunks (or peppers of your
                         -choice)
                         Salt to taste
 
   Crush together the marjoram, caraway, garlic and lemon
   zest.
   
   In a large kettle, combine the butter (or fat of your
   choice), 1 tb. tomato paste, the crushed seasonings
   and the sliced onions. Saute the onions, stirring all
   the while, until the onions are golden. Add the
   paprika, stir and saute 30 seconds longer. Add the
   beef, lamb or veal, (cut in uniform chunks), the water
   and salt to taste. Cover the kettle tightly and simmer
   for 1 1/2 hours or until the meat is tender. Add a bit
   more water during cooking, only if it is necessary.
   Just before the goulasch is done, add 1/2 cup more
   water and let the sauce boil up once more. If more
   sauce is preferred, sprinkle it with 1/4 cup flour
   just before the water is added at the end and add 1
   more cup of water.
   
   Serve the goulasch with speaetzle, noodles or boiled
   potatoes. Our personal preferance (and one that is
   commonly used in Vienna) is zemmel knoedle (kaiser
   roll dumplings.)
   
   In Hungary, slivered grteen peppers are sprinkled on
   this gulyas. It may also be sprinkle with bits of
   sweet red pepper.
  
 
 
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