Hungarian Goulash

This recipe has been enjoyed many times on cold Midwestern days. Although it comes from a frozen package of Chateau potato dumplings, it is still an excellent recipe. I would suggest going to a deli to get the 'hot' Hungarian paprika. In my mind, this is what makes or breaks the dish.

• Ready In: 2 hrs 50 mins
• Serves: 4-6

Ingredients

• 2  lbs beef stew meat or 2  lbs  chopped  steak
• 2  tablespoons butter
• 1  tablespoon  vegetable oil
•  seasoning salt or  table salt
• 1⁄8 teaspoon cayenne pepper
• 3  cups  chopped onions
• 2  carrots, coarsely chopped
• 1  garlic clove
• 2  tablespoons flour
• 2  tablespoons Hungarian paprika
• 1⁄2 teaspoon marjoram
• 2  tablespoons tomato paste
• 14  ounces beef broth
• 1  cup water
•  chateau potato  dumplings (optional)

Directions

1. Brown meat in butter and oil in skillet or pot
2. Season with Salt
3. Add Onions, Carrots and Garlic
4. Cook until onions are soft
5. Add Flour, Paprika, and Marjoram
6. Stir for 3 minutes.
7. Add remaining ingredients
8. Simmer covered for 2 hours or until meat is tender
9. Add frozen Chateau brand potato dumplings (optional)
10. Cover and simmer for additional 30 minutes with optional dumplings
11. Goulash is even better when made the day before.