1 Lb. onions, roughly chopped
3 cloves garlic, crushed
2 Tbs. Hungarian paprika
1 tsp. caraway seeds
2 green and 2 red peppers, roughly chopped
4 tomatoes, skinned, seeded and roughly chopped
Tbs. lard or vegetable oil
2 Tbs. flour
2 bay leaves
1 tsp. dried marjoram
Salt and pepper to taste
Cayenne pepper (optional)
Place flour and beef inside plastic bag, close it and shakethe beef until all sides are evenly coated with flour. Shake off all excessflour and set aside.
Pour off the lard leaving just a thin coat on the bottom. Lowerthe heat to medium, drop in the onions and garlic and cook till light goldenbrown.
Off the heat sprinkle the paprika and caraway seeds on topand then mix until onions are evenly coated.
Put back on medium heat, add peppers and tomatoes with itsjuices, stir and bring to simmer.
Put back the beef with collected juice, bay leaf and blackpepper. Bring back to simmer on medium high, lower the heat to low and simmer,stirring and scraping the bottom every 15 minutes or so.
Braise for 3 hours making sure that there is enough liquid. Iftoo dry add some liquid such as beer, wine or stock.
Otheroption is to cook the goulash in the 350 °F oven.10 minutes before serving add marjoram and adjust seasoning(salt, cayenne pepper).
Serve in preheated shallow bowl with potatoes, pasta, breaddumplings or just slices of rye bread.
As is the case with many stews, this goulash taste betterwhen reheated next day and when served with a different side you end up with a new meal.
Beef is returned to pot with bay leaves, pot is covered and slowlybraised for 3 hours.