Friday, April 30, 2010


Beef (Hungarian) Goulash is a favorite of mine. When I was in elementary school my mother's cousin Anna would invite me to dinner about once a month for a special treat.  She was a wonderful cook and would serve this over broad egg noodles with home made applesauce on the side.  I have adjusted her recipe a little bit but this is my homage to Anna.

2 pounds beef cubes
3 medium onions
1/3 cup flour
1 tsp. salt
1.5 tblsp. paprika [sweet/mild]
1 cup beef stock
2 tblsp. oil

Preheat oven to 330*
Put flour in a plastic or paper bag and add the meat.  I like to use chuck as it is most flavorful.  Shake to coat the meat.  Heat oil in skillet over medium-high heat.  Shake excess flour from meat and brown well in skillet.  After browning, remove meat to a casserole dish.  Add the onions to the skillet and brown lightly.  Stir in paprika and salt to coat.  Remove onions to the casserole dish and deglaze the skillet with the beef stock and pour over meat and onions along with 1/2 cup water.  Cover the casserole dish with foil and bake for 1.5 hours or until meat is fork-tender and falling apart.

Serve over buttered egg noodles or with potato pancakes.

1 comment:

  1. Do you know how much I love goulash? I think I know what you should make the next time we stay over. ;-)