Hungarian Gulash

1/4 c. olive oil
3 finely cut onions
1 green bell pepper (minced)
half a head of garlic chopped or 3 heaping tablespoons minced garlic
1 tablespoon dried marjoram
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons Hungarian hot paprika
1/4 tsp. black pepper
1 tsp. cayenne
1/2 tsp. caraway seeds
1 cup dry red wine
1 cup heavy cream
2 bay leaves
2 teaspoons finely grated lemon peel
1 (28 oz.) can tomatoes, crushed by hand
2 lb. beef chuck (stew meat, or shank meat)

Heat the oil in a heavy bottom saucepan or casserole. Brown meat and set aside. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and saute until it imparts its aroma.

Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, black pepper, cayenne, marjoram, and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.

Add the tomatoes, wine and cream, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Simmer approximately 2 1/2 hours.

When meat is tender, remove bay leaves and taste once more. Add grated lemon peel. Skim any grease that may have surfaced. Keep warm.

Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg. Add dollop of sour cream just before serving.