Beef and paprika goulash

A delectable treasure passed down from the Austro-Hungarian Empire!

Ingredients for 8 servings

  • 6 tablespoons sweet butter
  • 3 finely sliced medium yellow onions
  • 2 tablespoons red wine vinegar
  • 3 tablespoons mild paprika
  • 2 pounds boneless beef shoulder cut into medium-sized cubes
  • 3 tomatoes, peeled, seeded and diced
  • 1 clove garlic, crushed
  • 2 bay leaves
  • 1 tablespoon finely chopped marjoram
  • 1 teaspoon caraway seeds
  • The zest of half a lemon
  • 1 1/2 cups beef stock (more if necessary)
  • 1 teaspoon salt
  • 1 1/2 pounds potatoes, peeled and diced

 
Preparation time: (4 1/2 hours)

Melt the butter in a saucepan.
Add the onions and brown over medium heat for 15 minutes.
Add the vinegar and paprika and cook for 2 minutes.
Add the beef, tomatoes, garlic, bay leaves, marjoram, caraway seeds and lemon zest. Cook for 5 minutes.
Add the beef stock and salt. Bring to a boil and reduce heat. Simmer for 3 hours. Stir occasionally and add beef stock if necessary.
Add potatoes and cook another hour.

It’s finally ready. Serve hot, and enjoy!

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