GOULASH
- 1 1/2 pounds stew beef or half beef and half pork (the better the cut the better the goulash)
- 1 1/2 tablespoons shortening (lard, butter or best olive oil)
- 2 onions (medium)
- salt and pepper
- a little vinegar
- 1 teaspoon marjoram
- caraway seeds
- paprika (mild)
- Sprinkle meat with caraway seeds and a little vinegar and let stand.
- Slice the onions and cook in the shortening until they are golden yellow.
- Then add the cubed meat and brown from all sides, add salt and pepper to taste and the marjoram.
- Cover and let simmer, adding water, if necessary.
- Half an hour before the goulash is done add one large tomato (peeled and sliced).
- Takes about 2 1/2 hours.
GOULASH WITH SAUERKRAUT: Prepare goulash as above, instead of tomato add 1 pound sauerkraut. Before serving stir in 1/2 pint sour cream.
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