Mader'S Hungarian Goulash

• 2 lbs onions, sliced
• 1/2 cup oil or 5 ounces lard
• 1 1/2 teaspoons paprika
• 2 lbs beef chuck, cut in 2 inch cubes
• 1 pint beef stock
• 1 1/2 teaspoons tomato paste
• 1 teaspoon salt
• 1 teaspoon vinegar
• 1/2 lemon, rind of, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon caraway seed
• water, to thin goulash

1. In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes.
2. Add paprika and stir well.
3. Add meat, cover and let meat brown lightly, stirring frequently.
4. Add stock, tomato paste, salt and vinegar.
5. With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds.
6. Add to meat mixture.
7. Cover and simmer very gently about 30 minutes, or until meat is tender.
8. Add additional water in small quantities if needed.
9. Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll.

onions, oil, paprika, beef chuck, beef stock, tomato paste, salt, vinegar, lemon, clove garlic, caraway seed, water

Taken from www.food.com/recipe/maders-hungarian-goulash-29899 (may not work)