Hungarian goulash

Categories:
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:

6 pounds	onions, finely chopped
8 pounds	beef tips
1 cup	paprika
1 tablespoon	salt
1 tablespoon	marjoram
1 tablespoon	thyme
1 tablespoon	black pepper
1 cup	tomato purée
1/4 cup	Worcestershire sauce
1 whole head of garlic, finely chopped
1 tablespoon	caraway seeds, chop with garlic
1/2 teaspoon	cayenne pepper
1 cup	vegetable oil
3 quarts	water
1/2 cup	corn starch with 1 cup water

Sauté onions in large hot skillet with oil until dark brown. Add the paprika and sauté for 2 minutes. Add the meat and sauté the meat with the onion and paprika for 5 minutes. Fill the pot with water until the meat is covered. Add the tomato purée.

Smash garlic with the salt and caraway seed and add with the rest of the seasonings to the goulash.

Simmer for 1 hour and 15 minutes or until the meat is done. Degrease the goulash with a large spoon if there is too much fat on top. To thicken the goulash, combine the corn starch with water and add to goulash while stirring until the right thickness is reached.

Recipe uploaded with Shop'NCook for iPhone.

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