There may be some Senf in my Goulash but no hot dog!

2 lb. beef chuck or shank, cubed small
2-3 large onions chopped up well (I prefer red – and near the same amount as beef)
1-2 garlic cloves
3 Tbs butter ( or equivalent of oil and butter)
1 tsp. salt, 1/2 tsp black pepper*
2 Tbs. of paprika*
1/2 tsp. ea of caraway and marjoram
1 tsp. of a decent mustard and one bay leaf
1 cup of water
2 Tbs. of flour
1 cup of beef stock
1 Tomato, skinned, sliced and diced
8 Mushrooms, or about 1/2 lb.
1 Green or Red Pepper finely sliced (optional)
Near forgot 1/2 -1 cup sour cream

Chop onions and brown in the butter, add the garlic … set aside. Add some oil and place the *seasoned meat (I usually put the some paprika, salt and pepper on the steak, then cut it up) in the pan and brown the meat. Return the onions and garlic. Add water, cover and let stew for and hour or more. When the juice has evaporated, sprinkle with flour, brown some more. Add the beef stock, tomatoes, mushrooms, and remaining seasonings, cook another 10 minutes. Add the sour cream and mix in. Serve over the noodles or mashed potatoes that you have not forgotten to make.

(Some also add red wine or a touch of brandy before finishing.– I might someday try cooking the meat in a dark bear instead of water instead.)

Cucumber salad goes well with it. Herb Senf (mustard) Senft

Now to be fair to everyone I did find another recipe out there that looked very good! Somebody by the name of “Puck.”

From Wolfgang Puck Ingredients

5 pounds beef shank or shoulder
2 pounds onion
4 tablespoons oil
1 tablespoon sugar
5 tablespoons vinegar
2 greek bay leaves
3 tablespoons dried marjoram or 5 tablespoons fresh
about 8 tablespoons paprika
1 tablespoon thyme – finely chopped
1 tablespoon finely ground caraway seeds
8 cloves of garlic – finely chopped
salt and pepper
about 1-1/2 quarts of water or chicken stock
3 tablespoons tomato paste

Directions 1. Cut the meat into good size cubes. Slice the onions. 2. Heat heavy 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. \par \par 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 it’s reheated. 4. Serve with Austrian bread dumplings (spetzle), noodles, or boiled potatoes.