Hungarian Goulash

3 pounds onions, finely chopped
4 pounds beef (tri-tip or inside round) in cubes 1 1/2 inches thick
1/2 cup paprika
1/2 tablespoon salt
1 tablespoons marjoram
1/2 tablespoon thyme
1/2 tablespoon black pepper
1/2 cup tomato puree
1/8 cup Worcestershire sauce
1/2 whole head of garlic, peeled & chopped
1/2 tablespoon caraway seeds, chop with the garlic
1/4 teaspoon cayenne pepper (season according to your taste)
1/2 cup vegetable oil
1 1/2 quarts water
1/4 corn starch with 1 cup of water

Saute onions in large hot skillet with oil until dark brown. Add the
paprika and saute for 2 minutes Add the meat and saute the meat with the
onion and paprika for 5 minutes. Fill the pot with water until the meat
is covered. Add the tomato puree. Smash garlic with the salt and caraway
seed and add with the rest of the seasoning to the goulash. Simmer for
one hour and 15 minutes or until the meat is done. Degrease the goulash
with a large spoon if there is too much fat on top. To thicken the goulash
combine the corn starch with water and add to goulash while stirring
until the right thickness is reached. Bring the goulash to simmer for 5
more minutes. Check for spices and seasoning and adjust if necessary.
Serving ideas: The goulash tastes better if cooked one day in advance and
reheated. Serve with boiled potatoes or noodles.


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