Hungarian Beef Goulash

Hungarian Beef Goulash

Ingredients:
4 tbsp. of vegetable oil
5 large finely cut onions
1.5kg – 2 kg beef chuck (stewing meat)
2 tbsp. Hungarian paprika
3 tbsp. Sweet paprika
1/4 tsp. black pepper
1 tbsp. marjoram
1 tsp. caraway seeds
4 small beef stock cubes
3 tbsp plain flour
Salt to taste

Method:
Heat the oil in a heavy bottom saucepan or casserole. Add the onions, cover and stir occasionally, but do not brown.

Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper, marjoram and the beef stock cubes, stir all together, Add water to just cover the meat. Cover the saucepan with a lid, adjust the heat so that the goulash simmers very gently and let it cook, stirring occasionally until meat is tender – approximately 1.5 hours.

While the goulash is cooking, taste and adjust the seasoning if needed. At the end of cooking, mix a little flour with cold water in a cup and slowly stir into goulash to make the goulash tick.
Great served with warm crusty bread on a cold evening!.