"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hungarian Goulash Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Mama
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. boneless beef chuck
1 lb. onions
1/4 c. vegetable oil
1 T. paprika
1 1/2 t. salt
1/8 t pepper
1 (10 1/2 oz.) can beef broth

Sauerkraut:
2 cans (14 oz.) size sauerkraut
1 large potato
3 T. butter or margarine
1/2 c. chopped onion
2 T. brown sugar
Boiling water

3 T. flour
1 c. sour cream

Directions:
Directions:
Wipe beef with damp paper towels. With sharp knife, cut into 1 1/2 inch cubes. Peel and slice onions (there should be 3 cups). In 6-quart Dutch oven, heat oil over high heat. Add beef cubes in a singlelayer (do not overcrowd), and saute' over medium heat.

Continue cooking, turning to brown on all sides. Using tongs, remove beef to a bowl as it browns. Continue browning rest of beef. THis will take 20-30 minutes in all. Add onion to drippings; cook, stirring, until tender and golden-about 10 minutes.

Return beef to Dutch oven. Add paprika, salt and pepper, stirring until well combined. Stir in 3/4 c. beef broth. Bring to boiling; reduce heat and simmer, covered, 2 hours, or until the beef cubes are fork tender. While beef cubes cook, prepare sauerkraut.

In colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 c.. In hot butter in large skillet, saute' 1/2 c. chopped onion until golden-about 3 minutes. Add sauerkraut, potato, brown sugar and 2 c. boiling water.

Bring to boiling; reduce heat; simmer. uncovered, stirring occasionally, 20 minutes, or until most of the liquid has evaporated. MEanwhile, in small bowl, combine flour and remaining broth; stir until smooth. Gradually add to beef mixture, stirring constantly.

Simmer, uncovered, stirring occasionally, 15 minutes longer. Just before serving, slowly stir 1/2 c. hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend. Heat, but do not boil. Serve goulash with sauerkraut.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

494W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!