Hungarian Goulash (from the Black Forest Inn)

By Booper-2

Ingredients

• 1/2 cup corn oil or lard
• 3 onions, finely chopped
• 4 tablespoons sweet Hungarian paprika
• 1/4 cup white vinegar
• 6 cloves garlic, finely chopped
• 2 tablespoons marjoram
• 1 tablespoon caraway seeds, ground
• salt and pepper to taste
• 6 cups water
• 2 pounds stewing beef, cut into 1-inch cubes
• 4 tablespoons flour

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

Melt lard/corn oil in a large casserole dish.

Add onions and fry gently until soft and golden.

Remove from heat and add paprika, vinegar, garlic, marjoram, caraway, salt & pepper.

Add 5 cups water and cubed beef, stir well.

Bring to a boil and simmer for about 45 minutes or until meat is tender.

Mix flour with 1 cup water and stir slowly into the goulash while stirring.

Simmer for another 10 minutes.

Best served with boiled potatoes or spaetzle.