I'm dreaming of a beef goulash, just like the ones I used to know . . .
Rosemary Clooney's Viennese Goulash Serves: 6
2 tsp marjoram
1 tsp caraway seeds
1 tsp finely chopped lemon rind
1 clove garlic
¾ cup butter
1 tsp tomato paste
2 lbs onions, sliced
1 tbsp sweet Hungarian paprika
2 lbs chuck, rump, or round beef, cut into large chunks
1½ cups water
Salt, to taste
¼ cup flour, optional
Using a mortar and pestle, or a small grinder, crush together the marjoram, caraway seeds, lemon rind, and garlic.
In a Dutch oven, melt the butter, add the tomato paste and crushed seasoning and stir to combine. Add the sliced onions and, stirring constantly, sauté until golden. Add the paprika and cook for a minute more, stirring constantly. Add the beef, one cup of water, and salt to taste.
Cover and simmer until the beef is tender, about 90 minutes. Add more water during cooking, if needed. Before the goulash is done, add another half cup of water and bring the sauce to a boil. If more sauce is desired, sprinkle the meat with ¼ cup flour and add another cup of water and bring to a boil.
Serve the goulash with egg noodles or boiled potatoes.
