Hungarian Goulash A cozy, slow‑simmered classic from my childhood kitchen. Growing up, Hungarian Goulash was a weekly staple in our home. The rich gravy, the tender beef, the paprika warmth—every bite tasted like comfort. My Oma Hilde made a German-style Gulasch that was very similar to the Hungarian version, and to this day I swear her gravy was so good you could drink it. Hungarian Goulash traditionally includes potatoes, while the German version is usually served with egg noodles or spaetzle. No matter how you serve it, this dish fills the whole house with the most delicious aroma. Making Goulash just like Oma Hilde Ingredients Serves: 6–8 Prep Time: About 3 hours ¼ cup shortening 2 lbs. chuck roast, cut into 1-inch cubes ½ onion, chopped 2 garlic cloves, minced ¼ cup ketchup 3 tsp Worcestershire sauce 2 tsp brown sugar 2 tsp salt 2 tsp paprika 2 tsp dried mustard Dash of cayenne pepper 1½ cups water 2 tsp flour ¼ cup water (for thickening) optional: A little b...
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