"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hungarian Goulash Recipe

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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.

Added: Sunday, March 19, 2006


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

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

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




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