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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.