This has to be one of the most original Goulash recipes I have ever seen... Very mouth watering and delicious!! I would like to thank Aninka for sending this recipe to me... Don't miss trying out this wonderful recipe... Here it is in her own words...
I like to use beef mock tenders, meat is more juicier and I add also pork sirloin chops (one or two slices). I like the mix of flavors, but you can use beef only.
It is a known fact - if you want to make good goulash, you should use the same amount of onions as the amount of meat you are using. I use 1-2 BIG onions - sautee until lightly golden brown.
Then add 1-2 teaspoons of powdered red paprika, stir and add the meat, sliced in cubes. Add ground pepper, few caraway seeds, marjoram (I love marjoram), basil - 1 teaspoon of each, stir again, put a lid on and let it slowly cook.
After about 30 minutes, add a beef stock (beef stock - all the pieces that you cut off the meat, add 1/2 onion, salt and about 8 whole allspice and cook that for approximately 45 minutes)
Let the meat cook for another 30-45 minutes, or until it is tender. At the end add more salt (I don't salt upfront) and add the thickener - whatever you use for thickening gravies. (I use Wondra flour and Argo corn starch) Let it cook for another 3-4 minutes.
Add freshly ground garlic and I sprinkle marjoram and basil on the top. All done!! It always smells soooo good, num num, LOL!!
It can be served with gnocchi, potato dumplings, potatoes, rice, any kind of pasta or with bread.
Now what I do - but you don't have to do it - I slice one red onion very coarsely and let it sautee in the pan with olive oil (no papaya, the sailor man, LOL) until it starts to golden a bit..
Then I add one or two sliced fresh red peppers and green peppers and let it sautee for 10-15 minutes. At the very end I add fresh ground garlic and approximately 2 table spoons of Heinz 57.
I add this whole mixture into goulash and let it sit for about 10-15 minutes partly uncovered, until the flavors mix.