Ready in: 2h Serves: 2 Complexity: easy Origin: Main Dishes
3 oz. vegetable oil
2 lbs. lean beef cubes (shoulder or shank)
2 lbs. fine chopped onions or shallots
2 tablespoons tomato puree
2 tablespoons Hungarian paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
salt and pepper
1 pint chicken stock or water
1. Heat the oil in a medium sized pot and brown the beef cubes.
2. Add the onions and cook them with the meat until they are transparent or have a shiny appearance. Add the paprika and tomato puree with all the spices and stir well.
3. Finally fill it up with the stock or waterand stir well again. Add a little salt and pepper (it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid overseasoning).
4. Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1-1 ½ hours.
5. The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.
Image: ©Tirol Werbung / Nolf Anton