Mark Twain Hotel Gypsy Beef Goulash
- 2 lbs lean ground beef
- 3 tablespoons shortening
- 3 onions, medium size, sliced thin
- 1 tablespoon paprika
- 1 marjoram, blade
- 1 garlic clove, crushed
- salt and pepper
- 4 green peppers, diced
- beef broth
- 1 tablespoon flour
- 1 tablespoon butter
- 3/4 cup sour cream
- 1 tablespoon caraway seed (optional)
- salt and pepper
- Separate gorund beef into small meatballs, set aside.
- Melt shortening in a skillet and brown the sliced onions.
- Remove the onions and place them in a Dutch oven.
- Brown the meatballs in the same pan drippings.
- Add paprika, marjoram, garlic and some salt/pepper (to taste).
- Stir the mixture in the skillet; then pour it all into the dutch oven.
- Add the green peppers to the dutch oven.
- Add enough beef broth to the dutch oven to cover.
- Simmer for 30 to 40 minutes.
- Cream the flour and butter together.
- Stir into the sauce and cook, stirring often, until the goulash is smooth and thickened.
- Add the sour cream (and optional caraway seeds) and cook a little longer. Before serving, add more salt and pepper if needed.
- Serve over rice or noodles.
lean ground beef, shortening, onions, paprika, marjoram, garlic, salt, green peppers, beef broth, flour, butter, sour cream, caraway, salt
Taken from www.food.com/recipe/mark-twain-hotel-gypsy-beef-goulash-480256 (may not work)