Goulash, Gypsy Style Recipe
Goulash, Gypsy Style is a lovely side dish that has a unique and incomparable taste. This Goulash, Gypsy Style recipe is fantastic and I often serve it in the afternoons when everyone is home.
Ingredients
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Marjoram | 2 Teaspoon, crushed | |
| Caraway seed | 1 Teaspoon, crushed | |
| Lemon peel | 1 Teaspoon, grated | |
| Garlic | 1 Clove (5gm), crushed | |
| Tomato Paste | 1 Teaspoon | |
| Onions | 2 Pound, sliced | |
| 3 lbs. boneless lean beef for stew, cut in 1 in. cubes | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 teaspoon mono-sodium glutamate | ||
| Water | 1 Cup (16 tbs) | |
| 1 green pepper, cut in short strips | ||
Directions
Heat the butter in a kettle.
Combine marjoram, caraway seed, lemon peel, and garlic; add, with tomato paste, to kettle.
Mix in the onions and cook, stirring occasionally until soft.
Sprinkle the paprika over all and blend in well.
Add the beef, a mixture of the salt, pepper, and monosodium glutamate, and the water; stir.
Cover and simmer until meat is tender, 1 1/2 to 2 hours.
Just before serving, mix in green pepper and cook, uncovered, about 5 minutes, or until crisp-tender.
Combine marjoram, caraway seed, lemon peel, and garlic; add, with tomato paste, to kettle.
Mix in the onions and cook, stirring occasionally until soft.
Sprinkle the paprika over all and blend in well.
Add the beef, a mixture of the salt, pepper, and monosodium glutamate, and the water; stir.
Cover and simmer until meat is tender, 1 1/2 to 2 hours.
Just before serving, mix in green pepper and cook, uncovered, about 5 minutes, or until crisp-tender.
Chef
