Goulash

Name: Goulash
Ingredients: 6 medium onions, peeled and thinly sliced; 4 tablespoons butter; 2 tablespoons oil; 1/4 cup Hungarian paprika; 1/4 cup wine vinegar; 3 pounds rump or chuck, cut into 2-inch cubes; Salt and freshly ground pepper; 1 teaspoon thyme; 2 tablespoons tomato paste; 2 cloves garlic, chopped; 3 to 4 tablespoons flour; Beef broth, about 2 cups; Zest of 1 lemon; 1 tablespoon caraway seeds

14 ingredients

8 steps

Ingredients

6 medium onions, peeled and thinly sliced
4 tablespoons butter
2 tablespoons oil
1/4 cup Hungarian paprika
1/4 cup wine vinegar
3 pounds rump or chuck, cut into 2-inch cubes
Salt and freshly ground pepper
1 teaspoon thyme
2 tablespoons tomato paste
2 cloves garlic, chopped
3 to 4 tablespoons flour
Beef broth, about 2 cups
Zest of 1 lemon
1 tablespoon caraway seeds

Directions

1

Brown the onions well in the oil and butter till they are almost golden brown.
2

Add the paprika, then the vinegar.
3

Cook 4 minutes, add the meat, and cook it with the onions and seasonings, turning it with wooden spoons or spatulas till it is brown.
4

Add salt and pepper to taste, the thyme, tomato paste, and garlic.
5

Stir and cook until it is practically a glaze.
6

Sprinkle with flour and mix well till the flour is colored.
7

Add the broth, cover, and simmer till the mixture is blended well and the meat is tender.
8

Whirl the lemon zest and caraway in a blender, sprinkle over the top of the goulash, and serve with spaetzle or noodles.