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Ingredients
from Austria 1900s
- 1/2 cube butter
- 2 cloves garlic, pressed
- 2 med/large yellow onions, chopped
- 1/2 red and yellow pepper, thinly sliced or finely chopped
- 2 T paprika
- or 2 T Hungarian sweet
- and 1 T Hungarian hot
- 1 small can tomato paste
- 1 T vinegar
- 2 lbs stew meat
- To taste…
- Garlic salt
- Salt
- Black pepper
- 1–2 T caraway seeds
- 1/2 t majoram
- 2–3 medium potatoes, peeled and cubed very small
- 1.5–2 quarts water, HOT
- 1/2 C sour cream, optional
Instructions
- In a pan, melt butter
- Add onion and garlic—sauté until golden brown
- Add paprika and stir—be sure it doesn’t burn
- Quickly add tomato paste and stir
- Immediately add vinegar
- Add stew meat, then seasonings
- Add a little more water, cover and simmer for 20 minutes
- Dice potatoes and add to goulash
- Add hot water and cook on low-medium heat until potatoes completely fall apart
- Goulash is done when potatoes have completely disintegrated
- Potatoes serve as a thickening agent
- If desired, add sour cream