Prep 30 mins
Cook 1 hr 35 mins
Serve with buttered noodles.
- 2 lbs beef stew meat
- 1⁄4 cup all-purpose flour
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon vegetable oil
- 2 cups chopped yellow onions
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon caraway seed
- 1 teaspoon dried marjoram
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- 1 1⁄4 cups beef stock or 1 1⁄4 cups broth
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- sour cream, for topping
- On a piece of waxed paper, toss the meat with the flour to thoroughly coat (use all the flour).
- In a large pot over medium heat, melt 1 tablespoon butter with oil.
- Add in the meat; brown for about 5 minutes.
- Lower heat to medium-low; add in remaining butter and stir in onion, paprika, caraway seeds, marjoram, salt, and pepper; mix well.
- Cook for 2 minutes.
- Add in stock, vinegar, and tomato paste; bring to a boil.
- Cover and simmer for 1 1/2 hours or until meat is very tender.
- Serve over hot buttered noodles topped with sour cream.
Wow....this was excellent Goulash. I left out the butter and used old faithful Balsamic Vinegar. Also skipped the sour cream. Nurse Di....this is a 10 star keeper. I served it with Cookgirl's German-style crisp potato pancakes (#125305)....it was a super German meal....in fact I thought I could hear yodeling in the distance.