Recipe - Hungarian Goulasch

2 teaspoon Dried marjoram
1 teaspoon Caraway seeds
1 teaspoon Lemon zest
1 cl Garlic
Three fourths cup Butter
1 tablespoon Tomato paste
1 tablespoon Sweet Hungarian paprika
2 pound Onions, cut or sliced up
1 cup Water
2 pound Beef (rump, round or chuck)
lamb or veal is nice too
1 cup Sweet red and green pepper
chunks (or peppers of your
choice)
Salt to taste

Crush together the marjoram, caraway, garlic and lemon zest.

In a large kettle, combine the butter (or fat of your choice), 1 tb. tomato
paste, the crushed seasonings and the cut or sliced up onions. Saute the onions,
stirring all the while, until the onions are golden. Add the paprika, stir
and saute 30 seconds longer. Add the beef, lamb or veal, (cut in uniform
chunks), the water and salt to taste. Cover the kettle tightly and simmer
for 1 One half hours or until the meat is tender. Add a bit more water during
cooking, only if it is necessary. Just before the goulasch is done, add 1/2
cup more water and let the sauce boil up once more. If more sauce is
preferred, sprinkle it with One fourth cup flour just before the water is added at
the end and add 1 more cup of water.

Serve the goulasch with speaetzle, noodles or boiled potatoes. Our personal
preferance (and one that is commonly used in Vienna) is zemmel knoedle
(kaiser roll dumplings.)

In Hungary, slivered grteen peppers are sprinkled on this gulyas. It may
also be sprinkle with bits of sweet red pepper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini