In a high rimmed pan, melt oil and roast onions on medium - high.
It is essential that the onions roast down completely or the dish will not work. You must constantly stir the onions to make sure that they do not burn, which will also destroy the flavors.
After the onions are completely browned and are nice and glossy, add the paprika (roast the paprika quickly so to avoid burning it - it would turn everything bitter), add the meat and quickly blend it into the onion mixture. Add just enough water to cover the meat, add sea salt, caraway and mix everything once more. Next bring Gulasch to a boil, cover, and reduce heat to the lowest setting and simmer for about 2 hours, or untili the meat is nice and tender.
Then add majoram, and pepper. (If you like it spicy, you can chop a serano or other chili to taste) If you''d like to have a thicker sauce you can take ? cup of water and dissolve a teaspoon of arrowroot in it and mix it into the Gulasch. Same goes for thinner sauces, you can just add some water to adjust the consistency of the sauce.
This is great to pre-cook and freeze for those nights when you don''t want to cook. My mom has been making this dish since I was small and it has always received the utmost praise!
Let me know what you thought! Enjoy!
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|Serving Size: 1 Serving (2060g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 348 (27%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 106.6mg||33 %|
|Sodium 1356.5mg||47 %|
|Potassium 3585.5mg||94 %|
|Total Carbohydrate 174.7g||51 %|
|Dietary Fiber 34.4g||138 %|
|Sugars, other 140.4g|
|Protein 67.4g||96 %|
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Calories per serving: 1268
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