Here is another recipe from Gourmet Magazine provided by Gus Maikish. Adding peas and capers to goulash is a new twist for me, but it sounds great!
(Gourmet Magazine ),
suggested by BB member Gus Maikish)
- 2 lb. onions, chopped
- 7 Tbsp. lard
- 1/4 cup paprika (preferably sweet Hungarian)
- 1 tsp. distilled white vinegar
- 1 tsp. water
- 2 lb. boneless beef chuck, cut into 1-1/2 inch cubes
- salt, to taste
- 1 garlic clove, minced
- 1-1/2 tsp. caraway seeds
- 1-1/2 tsp. dried marjoram
- 2 cups water, added in 1/2 cup portions as needed
- 1 carrot, cut into 2-inch julienne strips
- 1 green bell pepper, cut into 2-inch julienne strips
- 1/4 small celery root, peeled, cut into 2-inch julienne strips, and kept in a bowl of cold water acidulated with the juice of 1/2 lemon
- 1 Tbsp. unsalted butter
- 1 cup frozen peas, thawed
- 2 Tbsp. small capers
- 2 Tbsp. all-purpose flour
Sprinkle the beef cubes with salt and set aside. This will draw out some of the moisture for firmer texture (like a grilling rub).
In a large kettle cook the onions in the lard over moderate heat, stirring occasionally, until they are golden.
Stir in the paprika, the vinegar, and 1 tsp. water, and cook the mixture, stirring, for 1 minute.
Add the beef cubes, the garlic, the caraway seeds, and the marjoram, and simmer the mixture, covered partially, stirring occasionally, for 30 minutes.
Stir in 1/2 cup water and continue to simmer the mixture, covered partially, adding more water, 1/2 cup at a time, as needed to keep the mixture liquid, for 2 to 3 hours, or until the meat is tender.
While the mixture is simmering, in a skillet cook the carrot, the bell pepper and the celery root (drained), in the butter over moderate heat.
Stir until the vegetables are just tender, remove the skillet from the heat, and stir in the peas and capers.
In a small bowl whisk together the flour and 1/2 cup water. Add the flour mixture to the kettle in a stream, stirring, with 1-1/2 cups water, and bring the mixture to a boil, stirring.
Simmer the mixture for 15 minutes, stirring, and stir in the vegetable mixture.
Serves 6.