Traditional Hungarian Beef Goulash
|Boneless beef chuck||1 Pound, trimmed and cut into 1 1/2 inch cubes|
|Black pepper||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, thinly sliced to make 1 1/2 cups|
|All purpose flour||1 Tablespoon|
|Sweet hungarian paprika||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Caraway seeds||1⁄2 Teaspoon|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Beef stock/Low sodium beef broth||1 3⁄4 Cup (28 tbs)|
|Red skinned potatoes||8 Ounce, scrubbed and cut into 3/4 inch cubes to make 2 cups|
|Mushrooms||4 Ounce, quartered to make 1 1/2 cups|
|Minced parsley||2 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
1. Season the beef with the pepper and salt. In a 5-quart nonstick Dutch oven, heat 1 tablespoon of the oil over moderately high heat. Saute the meat for 6 minutes, then transfer to a plate.
2. Add the onion to the Dutch oven and saute for 5 minutes or until lightly browned and tender. Stir in the browned beef and any juices that have collected on the plate, the flour, paprika, tomato paste, vinegar, garlic, caraway seeds, and marjoram; cook for 3 minutes, stirring constantly.
3. Stir in the stock; bring to a boil. Lower the heat, cover, and simmer for 1 hour. Add the potatoes and more stock if needed. Simmer, uncovered, for 25 minutes or until the beef and potatoes are tender.
4. While the stew simmers, heat the remaining 1 tablespoon of oil in an 8-inch skillet over moderately high heat. Add the mushrooms and saute for 6 minutes or until browned, then stir into the Goulash with the parsley and lemon rind. Serve.