Traditional Austro-Hungarian Goulash

Traditional Food to be served with Pumpernickel, beer, cucumber salad or green vegetables.
Serves 4.

Ingredients:
25g butter or 2 Tbs olive oil
150g onions finely chopped OR 1 large white onion, sliced.
2 cloves of garlic, crushed
3 Tbs sweet not smokey paprika
750g blade steak cut into 5cm cubes
500ml chicken or beef stock
Freshly ground black pepper.

3 medium size potatoes
400g tin tomatoes
2 medium green peppers/capsicums, seeds and ribs removed, cut into small chunks
1 teaspoon marjoram, dried
1 teaspoon caraway seeds.

This was the purchased one, eaten in a traditional Viennese stube - Delicious


Method:
In a medium / large saucepan;
Heat the oil or butter or half oil/ half butter to give it a higher smoke temperature.
Reduce heat so as not to burn
Add the onions and garlic, cook gently until colouring lightly, 8-10 minutes
Stir in the paprika until the onion mix is well coated.
Add cubed beef, brown slightly then add stock, caraway seeds and ground pepper.
Bring to the boil, then simmer, partly covered for about 1 hour.

Meanwhile parboil or microwave quartered potatoes until they are half cooked-( boil 8 minutes)
Microwaving takes less time, cover potatoes, in a bowl with 2 Tbs of water, in plastic wrap
Leave aside.

Add the tomatoes, chopped capsicums and marjoram to the meat in the pot.
Simmer 30 minutes. Partly cover pan.

Remove meat.

Using a stick blender mix all ingredients in the saucepan into a smooth sauce.
Add the beef and potatoes and simmer until both are tender, approximately 20 minutes, test them.
Sprinkle with a few extra caraway seeds (optional) And parsley for colour if you like.
Serve with a German or Austrian beer and the salads as mentioned above.
Fresh pumpernickel or rye bread can sop up the sauce.
Don't forget the greens!