1. Cut the meat into good size cubes. Slice the onions. 2. Heat heave casserole dish. Add oil, onions and sugar, and saute until golden brown. Add tomato paste and paprika, and deglaze immediately with the vinegar and the water or chicken stock. 3. Bring the mixture to a boil then add the meat, bay leaves, marjoram, thyme, caraway seeds, garlic, and a little salt and pepper. 4. Cover and simmer for about 1-1/2 hours or until meat is tender. Notes: 1. The volume of the cut raw meat and the sliced onions should be about the same. 2. I prefer the sweet Hungarian paprika to the domestic one. 3. I prefer making the goulash a day ahead. I think it tastes even better when its reheated. 4. Serve with Austrian bread dumplings, noodles, or boiled potatoes. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Air date on GMA 1/12/98 Busted by Barb on 2/20/98 Recipe by: Wolfgang Puck Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (7048g)|
|Recipe Makes: 1|
|Calories from Fat: 596 (22%)|
|Amt Per Serving||% DV|
|Total Fat 66.2g||88 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 25.5g|
|Cholesterol 0mg||0 %|
|Sodium 1548.8mg||53 %|
|Potassium 10606mg||279 %|
|Total Carbohydrate 545.5g||160 %|
|Dietary Fiber 129.7g||519 %|
|Sugars, other 415.8g|
|Protein 72g||103 %|
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Calories per serving: 2752
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