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INGREDIENTS:

   2       ts           Dried marjoram
   1       t            Caraway seeds
   1       t            Lemon zest
   1       cl           Garlic
   3/4   c            Butter
   1       tb           Tomato paste
   1       tb           Sweet Hungarian paprika
   2       lb           Onions, sliced
   1       c            Water
   2       lb           Beef (rump, round or chuck)
                        -lamb or veal is nice too
   1       c            Sweet red and green pepper
                        -chunks (or peppers of your
                        -choice)
                        Salt to taste


  Crush together the marjoram, caraway, garlic and lemon
  zest.
  
  In a large kettle, combine the butter (or fat of your
  choice), 1 tb. tomato paste, the crushed seasonings
  and the sliced onions. Saute the onions, stirring all
  the while, until the onions are golden.

 Add the
  paprika, stir and saute 30 seconds longer.

 Add the
  beef, lamb or veal, (cut in uniform chunks), the water
  and salt to taste. Cover the kettle tightly and simmer
  for 1 1/2 hours or until the meat is tender. Add a bit
  more water during cooking, only if it is necessary.


  Just before the goulasch is done, add 1/2 cup more
  water and let the sauce boil up once more. If more
  sauce is preferred, sprinkle it with 1/4 cup flour
  just before the water is added at the end and add 1
  more cup of water.

  
  Serve the goulasch with speaetzle, noodles or boiled
  potatoes. Our personal preferance (and one that is
  commonly used in Vienna) is zemmel knoedle (kaiser
  roll dumplings.)
  
  In Hungary, slivered grteen peppers are sprinkled on
  this gulyas. It may also be sprinkle with bits of
  sweet red pepper.

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