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Mar 29, 2024

Getting Around

Hungarian Goulash

Basically a beef stew without a wide diversity of vegetables, Goulash comes from the Hungarian Gulya, meaning herder. So basically this is what cattlemen eat. Hmmm. Sounds like Texas Chili doesn't it? The thing that makes goulash GOULASH is the paprika. Just as it is the paprika that makes paprikash PAPRIKASH. Gotta love that dried red pepper.

This is a quick fix, a slow cook and a yum meal.

  • 2-3 lbs beef, 1 inch cubes. I use round or sirloin.
  • seasoned flour (about 1/2 C)
  • 1/3 C of fat or oil.
  • 1 large onion, rough chop
  • 1 green pepper, rough chop
  • 2 cloves garlic
  • 2 Tbls sweet paprika (OK, you can use any paprika you want, but my wife doesn't like the hot paprika OR the smoked. Just telling you how I make it.)
  • 1 tsp of salt
  • 28 ounce can of tomatoes, diced or hand schmooshed.

Shake the beef in a bag with the seasoned flour until lightly coated. Heat the fat in a large frying or saute pan (I used duck fat most recently, but I had it from another day) until it shimmers, then add the beef, making sure not to crowd the pan. We are looking to brown the beef, not stew it, yet. Better to do two or three batches than to not brown the beef.

Put the browned beef with all of the other ingredients in a slow cooker or a dutch oven. Cook covered at a simmer for 2 hours or more.

Serve over noodles or boiled potatoes.