Hungarian Goulash

Hungarian Goulash

Serves: 6 – 8     Prep Time: 3 hours Ingredients: ¼ cup shortening 2 lbs. chuck in 1 inch cubes ½ onion 2 garlic cloves ¼ cup ketchup 3 tsp. Worcestershire sauce 2 tsp. brown sugar 2 tsp. salt 2 tsp. paprika 2 tsp. dried mustard 1 dash red cayenne pepper 1 ½ cup water 2 Tsp. flour ¼ cup water Directions: 1.      Melt shortening in skillet 2.    Add beef, onion, garlic – cook and stir until meat is browned on all sides. 3.     Stir in the ketchup, Worcestershire sauce, sugar, paprika, mustard, cayenne, and water. 4.    Cover and simmer for 2 hours. 5.    Blend flour with ¼ cup water, and then gradually stir into meat mixture. 6.    Heat mixture to boiling for one minute. 7.     Serve with egg noodles, spaetzle or rice. (Can be frozen and reheated in oven covered at 350 degrees for 30 minutes.)

Making Goulash just like Oma Hilde

Did you know Goulash originated in Hungary? It is also very popular in Central and Eastern Europe. Growing up we would have this delectable meal almost weekly. Oma Hilde’s gravy tasted so good you could drink it. Her Gulasch is similar to the Hungarian Goulash. One of the differences is Hungarian Goulash is usually served with potatoes and the German one isn’t. Instead we would have it with egg noodles or Spatzle. 

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