Ingredients
| salted butter: 2 Tbl |
| onions: 2 (diced) |
| beef flank: 2 lbs |
| caraway seed: 1/8 tsp |
| dried marjoram: 1/4 tsp |
| garlic: 1 clove (minced) |
| paprika: 5 Tbl |
| water: 2 cups |
| russet potatoes: 4 whole potatoes (peeled and cubed) |
| salt (to taste) |
| black pepper (to taste) |
Authentic Hungarian Goulash
Credit: AllRecipes
User rating:
"This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961."
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Prep Time
20 min -
Cook Time
210 min -
Servings
6 serving(s)
Tags
Method
Directions
- Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
- Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.