Ingredients
- 3 ounces oil (vegetable oil)
- 2 pounds beef shoulder (lean beef cubes, shoulder or shank)
- 2 pounds yellow onions (fine chopped or shallots)
- 2 tablespoons tomato puree
- 2 tablespoons paprika (Hungarian paprika)
- 1 teaspoon grated lemon rind (about 1/4 lemon)
- 1 teaspoon crushed caraway seeds
- 1 teaspoon chopped garlic
- 1 teaspoon marjoram
- 2 bay leaves
- Salt and pepper, to taste
- 1 pint chicken stock (or water)
How to Make
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Step 1: Heat the oil in a medium sized pot and brown the beef cubes.
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Step 2: Add the onions and cook them with the meat until they are transparent or have a shiny appearance. Add the paprika and tomato puree with all the spices and stir well.
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Step 3: Fill pot half way with stock or water and stir well again. Add a little salt and pepper to taste.
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Step 4: Bring the whole pot to a boil then turn to medium and let simmer or cook slowly until the meat is soft or done, approximately 1-1 1/2 hours.
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Step 5: The onions are the thickening agent, so as the water evaporates, add a little at a time to avoid a thin goulash.
We hope you enjoy this recipe!
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