Shorti1.com-Authentic Austrian Goulash Recipe

2lb onions

1/2 cup oil or lard

red paprika powder (around 5 ounces)

2qt. cold water

1 tsp marjoram, 1 tsp ground black pepper , 1 bud garlic finely chopped, 1

tsp caraway seeds,

For the beefy Goulash

2lb stewing beef (best is the stringy meat from the muscular back part

of the shank of the beef leg, or cut up a chuck roast. Beef should be cut into 1-2 inch cubes.)

1 tsp salt, and flour or cornstarch to thicken sauce

Directions:

Heat the oil or lard in a medium sized pot. Add the onions until they are caramelized.

Add the garlic, pepper and caraway seeds. Let it cook for about a minute. Add the beef and cook for a few minutes.

Add the sweet paprika and marjoram. Sauté another minute, until fragrant.

Add water, Stir well again. Bring pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done. This should take about 1-1 1/2 hours. You can add 1 tsp salt, and flour or cornstarch to thicken sauce.

Goulash tastes best reheated the next day.