Hungarian Goulash

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How I wish I had written down my Hungarian grandmother’s recipe for goulash! This is as close as I can come to duplicating it.  She was a superb cook and most likely cooked without a recipe.

I remember going to a wonderful store called “Paprika Weiss” on New York’s Upper East Side. She bought her freshly ground sweet paprika there, and, boy, did it smell terrific inside the shop!

When I moved to San Diego, years later, she mailed their round cardboard cartons of paprika to me. These days both Grandma and her store are long gone, but her granddaughter remembers and cooks “with her heart”.

Serves four

  • one tablespoon olive oil
  • one tablespoon unsalted butter
  • one large yellow onion, chopped
  • two garlic cloves, peeled and chopped
  • two tablespoons sweet paprika
  • two pounds beef round, cut into 1- 1/2 inch cubes
  • two tablespoons flour
  • salt and pepper
  • one teaspoon fresh thyme leaves
  • one cup beef stock or broth
  • one cup dry red wine
  • one 14.5 oz. can organic chopped tomatoes
  • 1/2 cup sour cream

1. Preheat oven to 325 degrees.

2. Sauté onions until soft, then add garlic and cook for one minute or so. Stir in paprika and cook for another minute or so.

3. Coat the meat with seasoned flour and add to onions until meat is lightly browned. Add the thyme, stock, wine and tomatoes.

4. Cook in the oven for about two hours, until meat is tender.

5. Add the sour cream just before serving. Serve with egg noodles or spaetzle.

NOTE: This dish is better reheated.

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6 Responses to Hungarian Goulash

  1. Toni February 22, 2011 at 3:14 pm #

    Glad to read Larry is home, drop by if you get out and about today.

    • lizthechef February 22, 2011 at 4:08 pm #

      I’d love to see those necklaces – thanks for the invite!

  2. nutmegnanny February 22, 2011 at 3:52 pm #

    Yum! I love Hungarian Goulash…it’s one of my favorite dishes.

  3. TasteFood February 22, 2011 at 4:39 pm #

    This is one of my favorite winter stews. Perfect timing – snow is forecast in SF this week!

    • lizthechef February 22, 2011 at 4:54 pm #

      Snow?! Perfect fondue weather as well…

  4. current vintage February 23, 2011 at 3:59 pm #

    This sounds seriously delicious…it’s for dinner tonight.

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