Mader's Hungarian Goulash

"Source: Mader's Restaurant - Milwaukee, Wisconsin. I have not made this dish, but it looks authentic, and sounds wonderful. It is in my book of "must try""
 
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Ready In:
1hr 25mins
Ingredients:
12
Serves:
4-5
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ingredients

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directions

  • In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes.
  • Add paprika and stir well.
  • Add meat, cover and let meat brown lightly, stirring frequently.
  • Add stock, tomato paste, salt and vinegar.
  • With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds.
  • Add to meat mixture.
  • Cover and simmer very gently about 30 minutes, or until meat is tender.
  • Add additional water in small quantities if needed.
  • Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll.

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Reviews

  1. An intriguing version of Hungarian goulash without the typical tomato and sour cream flavored gravy. A paste made with ground caraway, garlic and lemon rind is the key ingredient. I used half the oil and cooked the goulash in the oven for 1 hour. While every one had second helpings, the consensus was that there was a missing layer of flavor that kept this dish from being exceptional. DH and our guests could not pinpoint what needed to be added or changed. I think I will try browning the meat before cooking the onions and adding a bit of hot paprika. ? Maybe I should have used hot instead of sweet Hungarian paprika?
     
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