Recipe by Miss Annie
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"
Top Review by Lorac
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?
- 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
Directions See How It's Made
- 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.