Hungarian Goulash

1 1/2 lb chuck roast, trimmed of fat and cut into 1 inch cubes

2 tbl canola oil
1 clove garlic, minced
3 cups onions, sliced thin
2 tea salt
1 1/2 tbl paprika (Hungarian preferred)
1/4 tea black pepper
1 tea caraway seeds (optional)
1 tea vinegar
warm water
2 tbl tomato paste

Serve over noodles. From German cookbook; family favorite

Heat oil, add garlic and onions, cook till lightly browned. Add the meat, cubed and spices. Cook a few minutes. Add vinegar and enough water to nearly cover. Cook slowly w/lid on for about 2 hours, adding water as needed to keep meat from becoming too dry, and for nice broth. When the meat is tender, add the tomato paste, stir and heat.

Serving Size: makes 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user PASTORJO.