Goulash, Gypsy Style
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Marjoram||2 Teaspoon, crushed|
|Caraway seed||1 Teaspoon, crushed|
|Grated lemon peel||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||1 Teaspoon|
|Onions||2 Pound, sliced|
|Boneless lean beef||3 Pound, cut in 1 inch cubes (For Stew)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Green pepper||1 , cut in short strips|
Heat the butter in a kettle.
Combine marjoram, caraway seed, lemon peel, and garlic; add, with tomato paste, to kettle.
Mix in the onions and cook, stirring occasionally until soft.
Sprinkle the paprika over all and blend in well.
Add the beef, a mixture of the salt, pepper, and monosodium glutamate, and the water; stir.
Cover and simmer until meat is tender, 1 1/2 to 2 hours.
Just before serving, mix in green pepper and cook, uncovered, about 5 minutes, or until crisp-tender.