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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Classic Austrian recipe served at the Rotosserie Coq D'Or in Vienna, Austria. I believe it is probably a form of Hungarian Goulash since Austria used to rule Hungary a while ago. From a clipping out of my grandmothers recipe box. Ingredients:
3 medium onions |
2 tablespoons butter |
1 1/2 lbs stew meat, cubed |
2 tablespoons paprika |
1/4 teaspoon marjoram |
1/4 teaspoon caraway seed |
1 garlic clove, minced |
1/2 teaspoon lemon zest |
1 quart beef stock |
1/8 teaspoon salt |
1 medium potato, peeled and cubed |
Directions:
1. Chop onions and fry in butter until golden.
2. Add beef and paprika and brown slightly.
3. Add marjoram, garlic, caraway, lemon zest and stock. Season to taste with salt.
4. Simmer 1 1/2 hours, then add potato cubes and cook 1/2 hour more.
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