Goulash with Peppers
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lbs stewing beef 2 Tbs lard or vegetable oil 1 large onion, chopped
2 cloves garlic, mashed 1 Tbs paprika 2 large green peppers, sliced
1 Tbs caraway seeds, crushed 14 oz can of tomatoes 1/2 tsp marjoram
3 large potatoes, diced 2 Tbs butter 2 Tbs flour
juice of 1 lemon



1 Heat the lard or oil on medium-high in a large pot. When quite hot, put in the beef and brown all over. Add the chopped onion and the garlic and fry, stirring occasionally, till almost golden. Sprinkle on the paprika and fry for a couple of minutes. Add the green peppers and fry for another couple of minutes. Add the green peppers and fry for another couple of minutes. Add about 5 cups of water, then mix in the caraway seeds, marjoram, and the tomatoes. Season well with salt and freshly ground black pepper. Bring to a boil, cover, reduce the heat and let simmer till tender, about 1-1/2 hours.
2 Add the potatoes and cook till tender, about 20 minutes.
3 To thicken the sauce, make a roux by melting the butter in a frying pan, then adding the four and frying for 3 to 4 minutes; stir the roux into the stew and cook for a couple of minutes. Stir in the lemon juice and check the seasonings for salt and pepper.
4 Serve with bread and a green salad.

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