Hungarian Goulash (Just Like Oma Hilde Made It)

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 bit of red burgundy

Directions

1. Melt shortening in a large skillet or pot.

2. Add beef, onion, and garlic. Cook until the meat is browned on all sides.

3. Stir in ketchup, Worcestershire sauce, brown sugar, paprika, mustard, cayenne, and 1½ cups water.

4. Cover and simmer for 2 hours, letting the flavors deepen.

5. In a small bowl, blend flour with ¼ cup water. Slowly stir this mixture into the pot.

6. Bring everything to a gentle boil for 1 minute to thicken the gravy.

7. Serve with egg noodles, spaetzle, rice, or potatoes.

Tip: This freezes beautifully! Reheat covered at 350°F for about 30 minutes.

A Taste of Home

This recipe brings me right back to my childhood kitchen—Oma Hilde stirring the pot, and the whole house smelling like delicious food and love. Food has a way of carrying memories, and this one is stitched into my heart.

If you try this recipe, let me know how it turns out. I love hearing from you.

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