Aunt Janice's goulash recipe
#1
Posted 12 November 2019 - 11:04 AM
She rummaged in her freezer and pulled out a container of this goulash, which she quickly thawed and heated up to serve us.
It was fantastic and I begged her for the recipe, which she cheerfully provided.
Don't be fooled by the simplicty of this preparation. It is absolutely delicious and, like many tomato-based recipes, improves when reheated. It is my favorite goulash recipe.
Hungarian Goulash
2 lbs. beef
1 T butter or margarine
5 onions, chopped
2 T paprika
1 8 oz. can tomato sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 T sour cream
Trim the fat from the beef and cut the meat into 1-1/2" cubes.
Melt the butter in a dutch oven or heavy saucepan. Add the onions and cook over very low heat, stirring frquently, until soft and golden. Sprinkle with the paprika.
Add the beef cubes and brown on all sides.
Mix in the tomato sauce, salt, and pepper, cover and cook over low heat for 2 hours, or until meat is tender.
Taste for seasoning and skim off any fat. Carefully stir in sour cream. Serve immediately.
I usually serve this over egg noodles or rice.
Serves 6.
- Rotorranch, MattD, Ricky Vegas and 1 other like this
Gregory Wells
Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap
#2
Posted 12 November 2019 - 07:49 PM
Bobby Robinson RN, BMTCN
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#3
Posted 12 November 2019 - 08:13 PM
The onions get cooked so long they basically disintegrate into the sauce.
Gregory Wells
Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap
#4
Posted 12 November 2019 - 08:28 PM
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#5
Posted 12 November 2019 - 09:54 PM
Many European stews call for equal weight of onions and meat. All delicious!
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#6
Posted 15 November 2019 - 08:53 AM
Five onions is perfect!
Cheryl made a batch Wednesday after I shared Greg's recipe with her. Not sure how hers compares to Cheater's or Aunt Janice's, but I like it!
Thanks for sharing, Greg!
Rotor
"Kinky Kar"
#7
Posted 15 November 2019 - 11:45 AM
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Gregory Wells
Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap
#8
Posted 15 November 2019 - 12:04 PM
Next time I will use some venison tenderloin in it. We didn't have any thawed out when she made this batch.
Rotor
"Kinky Kar"
#9
Posted 15 November 2019 - 12:13 PM
I have a recipe for venison tenderloin you won't believe. Besides the meat, it only has two ingredients: bacon and brown sugar!
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Gregory Wells
Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap
#10
Posted 15 November 2019 - 12:18 PM
Please do share the recipe!
I've already printed out several of the recipes here that Cheryl was interested in.
Thanks again.
Rotor
"Kinky Kar"
#11
Posted 15 November 2019 - 12:41 PM
If you want it to be real authentic the instructions should start with: "First you steal a cow."
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