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Hungarian Goulash

 
 
 
Clark family soul food! You'll love this one! Be sure the paprika is not the "hot" da kine - or it will lay you low!
 
3 Tbs    Butter or margarine  
3 cups    Onions, thinly sliced  
1½ tbs    Paprika  
1½ pounds    Boned chuck or similar cut of beef, cut into 1" cubes  
4½ tsp    Paprika  
3 cups    Water  
 
1 In dutch oven or deep pan, saute onions in hot butter with salt until golden.
2 Stir in 1½ teaspoons paprika and meat. Simmer, covered 1 hour.
3 Add 4½ teaspoons paprika and enough water to just cover meat. (Water must be boiling!) Simmer, covered, 1 hour or until meat is fork-tender, adding more water toward end of cooking time if you want extra gravy.
4 Serve with buttered egg noodles (really good!) mashed potatoes or fluffy white rice. !
 
 Cooking Tips
For a change, during the last half hour of cooking, add 4 quartered, pared medium potatoes, with a little more water if needed.
 
 Recipe Source

Source: From Mom's Good Housekeeping cook book published in 1956.