From Linda Cicero’s Cook’s Corner Column
Rosemary Clooney’s Viennese Goulash
2 teaspoons marjoram
1 teaspoon caraway seeds
1 teaspoon finely chopped lemon zest
1 clove garlic
3/4 cup (11/2 sticks) butter
1 teaspoon tomato paste
2 pounds onions, sliced
1 tablespoon sweet Hungarian paprika
2 pounds chuck, rump or round beef, cut into chunks
Salt to taste
1/4 cup flour (optional)
Using a mortar and pestle, or a small grinder, crush together the marjoram, caraway seeds, lemon zest and garlic. In a Dutch oven, melt the butter. Stir in the tomato paste and crushed seasonings. Add the onions and, stirring constantly, sauté until golden. Add the paprika and cook, stirring, for a minute more. Add the beef, 1cup water and salt to taste.
Cover and simmer until the beef is tender, about 90 minutes. Add more water during cooking if needed. If more sauce is desired, sprinkle the meat with 1/4 cup flour, add another cup of water and simmer to thicken. Serve with egg noodles or boiled potatoes. Makes 6 servings.
Per serving: 606 calories (67 percent from fat), 46 g fat (24 g saturated, 17 g monounsaturated), 167 mg cholesterol, 31 g protein, 19 g carbohydrates, 3.3 g fiber, 332 mg sodium.