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Category: Stews
Prep Time: Cook Time: Total Time:
1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick bacon, finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tbsp butter or bacon grease or lard
2 tsp sweet Hungarian paprika
3 tbsp tomato paste
5 1/4 cups beef broth
1 lemon, finely grated zest
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram, stemmed and finely chopped or 2 tsp of dried marjoram
Salt and black pepper, to taste
Fresh cooked egg noodles or spaetzle noodles, to serve over
In a large stewpot, heat the butter (or bacon grease or lard) until melted. Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside.
In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, about 5-10 minutes. Return the meat to the pan, and sprinkle with paprika. Whisk in the tomato paste until blended, stirring the whole time. Add just a little of the broth and bring to a boil, stirring. Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest. Reduce the heat to low, cover, and let stew about 80 minutes.
In the last 5 minutes of cooking time, add the diced peppers and the marjoram. Test for flavor now- adding as much salt& pepper as you prefer. (If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.) Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
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GERMAN BEEF GOULASH
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Category: Stews
Prep Time: Cook Time: Total Time:
1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick bacon, finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tbsp butter or bacon grease or lard
2 tsp sweet Hungarian paprika
3 tbsp tomato paste
5 1/4 cups beef broth
1 lemon, finely grated zest
1 red bell pepper, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram, stemmed and finely chopped or 2 tsp of dried marjoram
Salt and black pepper, to taste
Fresh cooked egg noodles or spaetzle noodles, to serve over
In a large stewpot, heat the butter (or bacon grease or lard) until melted. Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside.
In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, about 5-10 minutes. Return the meat to the pan, and sprinkle with paprika. Whisk in the tomato paste until blended, stirring the whole time. Add just a little of the broth and bring to a boil, stirring. Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest. Reduce the heat to low, cover, and let stew about 80 minutes.
In the last 5 minutes of cooking time, add the diced peppers and the marjoram. Test for flavor now- adding as much salt& pepper as you prefer. (If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.) Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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