Hungarian Beef Goulash

Stew

Ingredients

  • 3 tablespoons butter
  • 3 cups thinly sliced onions
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried marjoram
  • 3 pounds lean beef, cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • 3 tablespoons paprika
  • 3 tablespoons tomato paste
  • 2 cups beef stock or broth
  • Celery from 2 ribs
  • 4 sprigs parsley
  • 1 bay leaf
  • 1/4 teaspoon ground thyme

Directions

Heat butter in a saucepan. Add the onions and cook over low heat until lightly browned. Add the garlic and marjoram and continue to cook for several minutes. Add the beef cubes, salt, and paprika; mix well. Cover and simmer slowly for 30 minutes, stirring frequently. Stir in the tomato paste and stock. Tie the celery leaves, parsley, and bay leaf together and add, along with the thyme. Bring the liquid to a boil. Reduce heat, cover and cook slowly for about 1 1/2 hours, until the beef is tender when pierced with a fork. Remove the celery bundle and discard. Skim off any excess fat. Serve with noodles.


6 servings

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Submitted 6/13/05.
Source: NY Times International Cookbook
Submitted By: Joy Bowers
joybow@mtaonline.net
Hungarian Beef Goulash