Hungarian Goulash 2
1 1/2 pounds of beef stew meat
2 tablespoons of oil
2 medium onions, chopped
2 tablespoons of flour
1 tablespoon of paprika
Dash ground thyme
One 1 pound can of tomatoes, drained (reserve liquid)
One 8 ounce can of tomato sauce
3 beef bouillon cubes
1 clove garlic
1 stalk celery with leaves
1 bay leaf
1/4 cup of chopped parsley
Noodles
Poppy seeds |
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Brown beef in hot oil. Add onions and cook until tender. Stir together flour, paprika and thyme. Stir into meat mixture. Add water to reserved tomato liquid to make 1 1/2 cups and add to meat. Add rest of ingredients except noodles and poppy seeds. Simmer, covered, for 1 1/2 hours or until meat is tender. Serve over hot noodles sprinkled with poppy seeds. Remove bay leaf and celery stalk before serving. Hungarian Goulash
2 pounds of beef chuck or round, cut into 1 inch cubes
1/4 cup of shortening
1 small clove garlic, minced
2 tablespoons of Worcestershire sauce
2 teaspoons of salt
1/2 teaspoon of dry mustard
1 1/2 cup of water
1 cup of sliced onion
1/4 cup of ketchup
1 tablespoon of brown sugar
2 teaspoons of paprika
Dash of cayenne pepper
2 tablespoons of flour
1/4 cup of water
3 cups of hot cooked noodles
Melt shortening in large skillet. Add beef, onion, and garlic; cook and stir until meat is brown and onion is tender. Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water. Cover; simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. I also crush soda crackers and brown them in a little butter until brown and sprinkle them over the goulash. |
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