Mader's Hungarian Goulash


  • 2 lbs onions, sliced
  • 1/2 cup oil or 5 oz lard
  • 1 1/2 tsp paprika
  • 1 (2 lbs) beef chuck, cut in 2-inch cubes
  • 1 pint beef stock
  • 1 1/2 tsp tomato paste
  • 1 tsp salt
  • 1 tsp vinegar
  • Rind of half a lemon, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp 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

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