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Source: Mader's Restaurant - Milwaukee, Wisconsin. I have not made this dish, but it looks authentic, and sounds wonderful. It is in my book of "must try"
- 2 lbs onions, sliced
- 1⁄2 cup oil or 5 ounces lard
- 1 1⁄2 teaspoons paprika
- 2 lbs beef chuck, cut in 2 inch cubes
- 1 pint beef stock
- 1 1⁄2 teaspoons tomato paste
- 1 teaspoon salt
- 1 teaspoon vinegar
- 1⁄2 lemon, rind of, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon caraway seed
- water, to thin goulash
- In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes.
- Add paprika and stir well.
- Add meat, cover and let meat brown lightly, stirring frequently.
- Add stock, tomato paste, salt and vinegar.
- With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds.
- Add to meat mixture.
- Cover and simmer very gently about 30 minutes, or until meat is tender.
- Add additional water in small quantities if needed.
- Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll.
An intriguing version of Hungarian goulash without the typical tomato and sour cream flavored gravy. A paste made with ground caraway, garlic and lemon rind is the key ingredient. I used half the oil and cooked the goulash in the oven for 1 hour. While every one had second helpings, the consensus was that there was a missing layer of flavor that kept this dish from being exceptional. DH and our guests could not pinpoint what needed to be added or changed. I think I will try browning the meat before cooking the onions and adding a bit of hot paprika. ? Maybe I should have used hot instead of sweet Hungarian paprika?