Hungarian Goulash

Well I am kind of resigned to the fact that winter will be with us a little longer.  I am making the most of it by enjoying some cold weather activities:   catching some of the Olympic events, reading food magazines, and watching movies.  I am also enjoying some hearty and comforting winter cuisine such as this tasty Hungarian Goulash served over buttered egg noodles.  Make sure to use a good quality Hungarian paprika.  I also like to mix in a dollop of sour cream when serving.  Maybe winter isn't so bad after all! 

This recipe was published by edibleJersey magazine - a wonderful quarterly magazine that celebrates food from the Garden State! 

Chef Aichem states, "Hungarian beef goulash is one of the first recipes I cooked with my father. I’m 42 now, and even after 30 years, I haven’t tired of the warmth and comfort this recipe brings to the soul in wintertime".

Recipe courtesy of edibleJERSEY magazine and
Heinrich K. Aichem, Chef de la Cuisine Black Forest Inn, Stanhope, NJ

11/2 pound beef stew meat, cut into cubes
1 tablespoon butter
1 onion, sliced
1 tablespoon minced garlic
1 teaspoon lemon zest
1 teaspoon ground caraway seeds (I ground whole caraway seeds)
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh marjoram, chopped
2 tablespoons paprika
3 tablespoons tomato puree
1 quart beef stock

Sauté beef in a skillet, browning on all sides. Remove from pan and set aside.
In same skillet, add butter, onion, garlic, lemon zest and caraway. Add thyme and marjoram as well. Saute until onions are soft, then add paprika, tomato puree and beef stock.
Simmer and add beef, cooking until meat is fork tender.
Season to taste with salt and pepper. Serve with egg noodles and your favorite Merlot or Syrah wine. (Serves 4.)