Heinrich K. Aichem, Chef de la Cuisine Black Forest Inn, Stanhope

Hungarian beef goulash is one of the first recipes I cooked with myfather. I’m 42 now, and even after 30 years, I haven’t tired of the warmth and comfort this recipe brings to the soul in wintertime.

11/2 pound beef stew meat, cut into cubes
1 tablespoon butter
1 onion, sliced
1 tablespoon minced garlic
1 teaspoon lemon zest
1 teaspoon ground caraway seeds
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh marjoram, chopped
2 tablespoons paprika
3 tablespoons tomato puree
1 quart beef stock

Sauté beef in a skillet, browning on all sides. Remove from pan and set aside.

In same skillet, add butter, onion, garlic, lemon zest and caraway. Add thyme and marjoram as well. Saute until onions
are soft, then add paprika, tomato puree and beef stock.

Simmer and add beef, cooking until meat is fork tender.

Season to taste with salt and pepper. Serve with egg noodles and your favorite Merlot or Syrah wine. (Serves 4.)

blackforestinn.com