Hungarian Goulash

 

A wonderful taste sensation. Your guests will love it and ask for the recipe.

 

1½ lb white onions, thinly sliced                                            

2 garlic cloves, sliced

1 tablespoon dried marjoram                                               

1 ½ Tb tomato paste

3 Tb sweet paprika                                                                

1 ts Hungarian hot paprika (optional)

1 c white wine vinegar                                                          

6 c low-salt chicken broth

2 bay leaves                                                                           

2 ts finely grated lemon peel

½ c canola oil                                                                         

3 lbs beef shank meat (or boneless stew beef)

1 c potatoes, 1” cubes                                                           

1 c carrots, diced

1 c celery, cut diagonally                                                       

½ c turnip, cubed

 

Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.

Sprinkle beef with salt and pepper, add to the pot and simmer over medium-low heat until the meat is tender. Stir occasionally. This usually takes about 2 hours.

To the meat, add the vegetables and bring to a light boil for 10 minutes, then simmer for another 25—30 minutes.

 

This can be served with or over rice or broad egg noodles. Enjoy.