Ivana Trump's Goulash

2 pounds beef shank or chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
3 teaspoons sweet Hungarian paprika
4 tablespoons unsalted butter or lard
2 tablespoons vegetable oil
2 medium yellow onions, minced
1 clove garlic, crushed
pinch dried marjoram
salt
1 small green bell pepper, steamed, seeded and minced
1 medium tomato, peeled, seeded, minced
1 pound uncooked egg noodles -- Spaetzle can be a delicious substitute
I also add:
1 medium carrot -- cut up
2 stalks celery -- diced
mushrooms - sautèed (in butter)

Preheat oven to 375 degrees.

Lightly dust beef with flour and paprika. Set a 3- or 4-quart Dutch oven or flameproof casserole over high heat and melt half the butter with the oil. Add beef and saute' until browned, stirring constantly. Reduce heat to moderately high and add the onions and garlic. Cook until onions are translucent, 3 to 5 minutes. Add water to cover (about 2 cups) and the marjoram and salt to taste. Place casserole in oven and cook uncovered until beef is very tender, 1 to 11/2 hours, stirring frequently. Add more water if needed to prevent scorching.

Thirty minutes before goulash is done, add green pepper and tomato.

Just before serving, cook noodles in large pot of boiling salted water, according to package directions. Drain and toss with remaining 2 tablespoons butter.

Season to taste with additional salt. Serve at once with the hot, buttered noodles.

NOTES : (If using Spaetzles, make and cook ahead of time. Keep in refrigerator and when ready to serve, sauté in a bit of butter and serve with Goulash.)

Home Cookin Chapter: Recipes From Thibeault's Table

Hungarian Goulash
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2 pounds Stewing Beef, Hip or chuck
2 onions, chopped
3 cloves of garlic
2 tablespoons Sweet or Hot Paprika (or combination)
Beef broth
Salt and Pepper to taste

Flour (Optional) for dredging beef
2 or 3 potatoes, cut into large cubes (optional)
. Brown the beef in some hot oil. (May be dredged in flour first)

Add chopped onion, garlic and saute until soft. Add paprika, Cook for a few minutes. Add Broth to cover, salt and pepper to taste and simmer until the meat is tender. Add potatoes if using and continue cooking until potatoes are cooked through.

Serve with Spaetzle or Wide noodles.

Home Cookin Chapter: Recipes From Thibeault's Table

Spaetzle with Brown butter
==========================
Original Souce: http://teriskitchen.com/

INGREDIENTS
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk

Brown Butter
5 tablespoons butter
Additional salt and pepper to taste

Optional: Add chopped parsley to the dough.
.

In a large bowl, mix together the flour, salt and nutmeg. If using
Parsley add to dry ingredients. Add the eggs and milk; stir until
thoroughly combined. Let dough rest about 15 minutes before cooking.
Heat a large pot of lightly salted water until boiling. Add the
spaetzle and cook until done, about 4 minutes. The dumplings will float
when done. Drain well. Brown the butter in a small saucepan or skillet.
Place the spaetzle in a serving dish and pour the butter on top. Season
with salt and pepper; toss well to combine. Serve immediately.

I still like mine best! Just start with a basic recipe and go from there, adjusting it to suit your personal and family's taste buds. The only new wrinkle that I will adopt is that I notice some recipes suggest a dollop of sour cream on the side.

*One of the best tips I learned a couple of years ago from the food network was to add a little acid such as vinegar to balance flavors, especially in things such as stew. I always add it at the end for my beef stew and it makes all the difference.

Beef Hungarian Goulash

2 tablespoons olive oil
2 cups sliced onions
3 garlic cloves; minced
1 tablespoon caraway seeds; toast & grind
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika (optional)
2 teaspoon dried marjoram
1/4 teaspoon dried thyme
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups chicken broth
1 bay leaf
2 pounds beef chuck or beef shank-2 inch cubes
about 1 teaspoon kosher salt
freshly ground black pepper to taste
5 ounces Spaetzle style noodles

In a large, heavy pot, heat olive oil and sauté the onion until carmelized. Add the garlic and caraway and cook for 1 minute. Combine the paprika, marjoram and thyme and add to garlic, stirring for another minute. Stir in tomato paste until smooth then add vinegar, broth, bay leaf and beef cubes; sprinkle lightly with some of the salt and a little pepper. Bring to a simmer, lower heat and cover, cooking until meat is very tender stirring occasionally (about 2 1/2 hours). Remove lid and continue to simmer to reduce sauce as desired. Taste and add salt and pepper as needed. Serve with cooked noodles.

*Recipe inspired by Wolfgang Puck’s goulash.

Marilyn