Goulash with an Austrian Accent Prep Time: 20 minutes | Cook Time: 1 1/2 hours | Servings: 4 Ingredients: Preparation: 2 tsp. marjoram Crush marjoram, caraway seed, lemon rind and garlic together. 1 tsp. caraway seed Place in large pot and add butter, tomato paste and onions. Sauté until onions are golden. Add paprika and stir for 1 tsp. lemon rind, finely chopped 30 seconds. 1 garlic clove Cut beef into 1" cubes. Add to pot. Add 1 cup of water and salt 3/4 c. butter to taste. Cover pot and simmer for 1 1/2 hours. 1 tsp. tomato paste Before removing from the heat, add the remaining 1/2 cup of 2 lbs. onions, sliced water and let it boil up one more time. 1 tbsp. paprika 2 lbs. beef (chuck, rump, beef shank or round) 1 1/2 c. water, divided salt to taste

This dish brings many memories of our early family before world wars ripped apart the Austrian-Hungarian multi-national culture. Our family traces its Austrian roots to the mid-1300s. As a girl, around 1910, my mother was sent to work in the kitchen of an Austro- Hungarian aristocrat’s estate. She brought back many recipes, but we loved to make goulash with an Austrian twist. The goulash can be served with dumplings, noodles, boiled potatoes, rice or spätzle. For the Hungarian touch, my mother would sprinkle it with sliced green and red peppers for garnish. We also used sweet Hungarian paprika. Some German chefs like to roll the beef in paprika, very generously, and then roast it in an oven before adding to a recipe such as this one.

Erika Treutler King, Atria Briarcliff Manor resident

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