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Hungarian Goulash Recipe

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This recipe for Hungarian Goulash, by , is from The Hen Party Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Conners
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Please note that there are no specific measurements for this recipe. You will need to estimate and judge by taste but it is worth the effort!

Sauté chopped onions in a large frying pan in some olive oil – you want to end up with the bottom of your pan covered with about ½ inch of sautéed (not fried) onions.
When onions are done add a round steak trimmed and cubed (or beef of your choice). Add garlic to taste.
Add some beef stock and tomato paste and bring to boil. Simmer for about 45 minutes – until meat is tender.
Add flour and water to make a nice brown gravy. Simmer for several more minutes.

The key ingredient is paprika! It adds a distinctive taste and makes it unique.
Add to taste. It gives it a little kick!

Serve over egg noodles.

Directions:
Directions:
This was taught to me by my Austrian sister-in-law, Rosie Conners. It was a rustic and hearty meal made from Sunday roast beef leftovers and served over dumplings made of bread, onion and milk.

 

 

 

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