Mader's Hungarian Goulash
Source: Mader's Restaurant - Milwaukee, Wisconsin
2 pounds onions, sliced
1/2 cup oil or 5 ounces lard
1 1/2 teaspoons paprika
1 (2 pound) beef chuck, cut in 2-inch cubes
1 pint beef stock
1 1/2 teaspoons tomato paste
1 teaspoon salt
1 teaspoon vinegar
Rind of half a lemon, finely chopped
1 clove garlic, finely chopped
1 teaspoon caraway seed
Water to thin goulash
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 saucepan 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.
Makes 4 to 5 servings.