Oh yum! That is what I say every time I make this dish. Granted, the 45 minutes it takes to caramelize the onions seems like forever. Be sure to leave the pan uncovered - the process will go quicker. You want the extra moisture to evaporate - but the onions to just brown. Keep an eye on them.
But then, putting the meat & sauce into the pressure cooker for 15 minutes on high, letting cool naturally and then just stirring in no yolk noodles for another 10 minutes . . . the flavor is quite amazing. (Note: I like the noodles a whole lot better than the spaetzle in the recipe; for the beef, I just use stew meat - it's already cut to size).
The real taste kicker requires using both smoked sweet paprika as well as a spicy paprika. Be sure to go easy on the fresh marjoram - it’s a stronger taste than you think. And finally, to toast the caraway seeds - put in a small frying pan over a medium heat for about three minutes, stirring almost constantly. Dump into your mortar. Let cool before grinding.
If the resulting sauce is too thin, make a flour & cold water mixture (about 1/4 C of water & 1T flour), mix & stir into the very hot sauce. It will thicken as the pan cools.
Find the recipe here: http://www.foodnetwork.com/recipes/wolfgang-puck/wolfgangs-beef-goulash-recipe/index.html
And it was SO good to eat! Add cornbread with some raspberry butter and get ready to experience a taste explosion. Happy taste buds! Margo
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