Goulash
Published January 19, 2010 | 
Goulash
2 lb onions
1/2 cup oil or lard
red paprika powder (around 5 ounces) (Sweet Hungarian)
2 qt. cold water
1 ts marjoram, 1 ts ground black pepper , 1 bud garlic finely chopped, 1
ts caraway seeds, grated rind of ½ lemon
For the beefy Goulash
2 lb stewing beef (best is the stringy meat from the muscular back part
of the shank of the beef leg, or cut up a chuck roast.)
1 ts salt, and flour or cornstarch to thicken sauce
