Mader's Hungarian Goulash
Source: mader's restaurant - milwaukee, wisconsin. I have not made this dish, but it looks authentic, and sounds wonderful. It is in my book of
Steps
In large , heavy pot , fry onions in hot oil until golden brown , about 10 to 15 minutes.
Add paprika and stir well.
Add meat , cover and let meat brown lightly , stirring frequently.
Add stock , tomato paste , salt and vinegar.
With mortar and pestle , or flat part of heavy knife , mash lemon rind with garlic and caraway seeds.
Add to meat mixture.
Cover and simmer very gently about 30 minutes , or until meat is tender.
Add additional water in small quantities if needed.
Serve with boiled potatoes , noodles or dumplings and a fresh , crisp roll.
Ingredients
onions, oil, paprika, beef chuck, beef stock, tomato paste, salt, vinegar, lemon, rind of, garlic, caraway seed, water