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Ingredients
- 4 c. onion finely minced
- Â Â Veg. oil
- 2 lb roast beef cubed rump, round or possibly chuck
- 5 x cloves garlic finely minced
- 3 Tbsp. sweet paprika
- 1 c. water
- 1 Tbsp. vinegar
- 3 Tbsp. tomato paste
- 1 Tbsp. salt
- 1 tsp pepper
- Â Â Lemon rind from 1/2 lemon
- 1/4 tsp caraway seed
- 1/2 tsp marjoram
- 1/2 c. veg. oil
- 2 c. cubed potatoes
Directions
- In a heavy pan or possibly Dutch oven, saute/fry the onion in the veg. oil, till golden brown. Add in the cubed beef. Add in remaining ingredients, except potatoes, and bring to a boil. Allow the stew to simmer, covered, till the meat is tender. Add in the cubed potatoes and cook 30 min longer. Serve with salad and warm bread.
- Makes 6 to 8 servings.
- Note: This dish can also be baked in the oven, covered, for 2 hrs, adding the potatoes the last 45 min. Or possibly, you can use a slow cooker for 6 to 8 hrs on low. Again, add in the potatoes the last hour or possibly so.
- Dolores Says: I have adapted this recipe from one that my maternal grandmother cooked for us. She was Czech but lived in Austria with family friends for a year when she was a teenager. There she learned to cook some Austrian dishes like this goulash.
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