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Hungarian Goulash (Meat)

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In her book That Hungarian's in my Kitchen, Linda Radke shares her Hungarian Jewish Gramma's recipe for Hungarian Goulash. With beef, carrots and potatoes, this traditional stew makes a hearty meal-in-one.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients:

  • 4 tablespoons Crisco (white vegetable shortening)
  • 2 large onions, diced
  • 2 1/2 pounds beef, diced
  • boiling water
  • 1 tablespoon chopped parsley
  • 6 medium carrots, sliced round
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 6 large red potatoes, diced
  • 2 teaspoons flour

Preparation:

1. In a large pot, saute onion in 2 tablespoons of shortening. Add beef and brown 20 minutes.
2. Add enough boiling water to cover the meat 1 inch.
3. Add parsley, sliced carrots and spices. Cover and cook for about 2 hours.
4. Add potatoes. Cover and cook for another 1/2 hour or until done.
5. In a frying pan, make a sauce (roux) from the remaining 2 tablespoons of shortening and the flour. Add sauce to the goulash. Mix well and serve.

YIELDS: 8 servings

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