| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Beef, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Onions — sliced |
| 1/2 |
c |
Oil |
| 1/2 |
ts |
Paprika |
| 2 |
lb |
Chuck beef — cut in 2" |
|
|
Cubes |
| 1 |
pt |
Beef stock |
| 1/2 |
ts |
Tomato paste |
| 1 |
ts |
Salt |
| 1 |
ts |
Vinegar |
| 1/2 |
|
Lemon |
| 1 |
|
Clove garlic — finely |
|
|
Chopped |
| 1 |
ts |
Caraway seeds |
|
|
Rind |
INSTRUCTIONS
LEMON PASTE:
1. Make the lemon paste by mashing together with the flat of a knife, the
lemon rind, finely chopped garlic clove and caraway seeds.
2. Fry sliced onions in hot oil until golden brown.
3. Add paprika and stir well.
4. Add the meat, cover and let it simmer for a few minutes, stirring so
that it does not become too brown.
5. Add beef stock, tomato paste, salt, venegar, and lemon paste. 6. Cover
saucepan and simmer very, very gently, adding water only in very small
quantities if necessary.
7. If more gravy is desired, add a tbs. of flour which has been mixed with
water, and simmer for a few mintes, then add more water. But, a gulyas
naturel without any flour is, of course, the real thing and also the best
Recipe By : Mader's Restaurant, Milwaukee
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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