Hungarian Beef Goulash
Ingredients:
| 7 lb. |
Yellow onions, julienne |
½ cup |
Garlic, chopped |
| 1 cup |
Paprika |
| 2 cps. |
White vinegar |
| 3 gal. |
Chicken stock |
| 40 lb. |
Beef stew meat (chuck) |
| 1 qt. |
Crushed tomatoes |
| |
Caraway seed ( optional) |
| |
Lemon zest as a garnish |
Method:
- In tilt fryer, sweat the onions until they are dark but not burned.
- Add the garlic. Saute briefly.
- Add the paprika and stir for 1 minute.
- Add vinegar, chicken stock and crushed tomatoes and bring to a boil.
- Add the stew meat. Simmer approximately 2 hours.
- Correct the seasoning.
Source: Chef Keith Hammerich, CCSF |
