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I have a memory from my childhood of a food my mother called goulash. We are part Hungarian and so I always thought it was authentic goulash, except every goulash I have ever eaten since really tastes nothing like it. My mother has no recollection of this goulash so I can't compare recipes. It looked like authentic goulash (to my memory) but was much sweeter, almost like a barbecued beef. I tried this recipe for Beef Goulash from Tastes Like Home Cooking and it was not exactly the goulash from my memory, but it was really good. My husband loved it and even the kids ate it (except one picked out the onions, ugh). I will definitely make this recipe again -- it's easy and budget-friendly. It's been a couple weeks so my memory is fuzzy, but I'm pretty sure I added about a tablespoon of sugar to it, so I am listing that in the ingredients. Can't hurt, right?
Beef Goulash
serves 5-6
1 1/4 pounds chuck roast, excess fat trimmed, cut into large cubes
2 T. vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
1 1/2 T. paprika (use the good stuff or another good Hungarian paprika)
15-oz can diced tomatoes
1 T. tomato paste
2 t. flour
2 cups beef broth, divided
1 T. dried thyme
2 T. vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
1 1/2 T. paprika (use the good stuff or another good Hungarian paprika)
15-oz can diced tomatoes
1 T. tomato paste
2 t. flour
2 cups beef broth, divided
1 T. dried thyme
1 T. sugar
salt and pepper to taste
egg noodles, cooked according to package directions
sour cream for topping
Preheat oven to 325 degrees. Heat oil in a oven safe casserole dish and add beef, cooking until brown. Add onions and garlic, and cook until onions are transparent. Add paprika and stir.
Add tomatoes and tomato paste. Dissolve flour in 1 cup beef broth and add to pot. Add thyme and sugar, then salt and pepper to taste. Bring to a boil, stirring often.
Cover tightly and place in oven. Cook for 1 hour. After an hour, if the mixture looks dry, add another 1 cup beef broth. Cover and cook an additional hour. Serve with egg noodles and a dollop of sour cream.
salt and pepper to taste
egg noodles, cooked according to package directions
sour cream for topping
Preheat oven to 325 degrees. Heat oil in a oven safe casserole dish and add beef, cooking until brown. Add onions and garlic, and cook until onions are transparent. Add paprika and stir.
Add tomatoes and tomato paste. Dissolve flour in 1 cup beef broth and add to pot. Add thyme and sugar, then salt and pepper to taste. Bring to a boil, stirring often.
Cover tightly and place in oven. Cook for 1 hour. After an hour, if the mixture looks dry, add another 1 cup beef broth. Cover and cook an additional hour. Serve with egg noodles and a dollop of sour cream.
source: modified slightly from Taste of Home Cooking
2 comments:
I find it interesting how everyone's goulosh is different!!
My mom made hers with hamburger, celery, onion, tomato sauce, tomatoes, water and egg noodles....salt and pepper, that's it, and it was always runny, almost like a soup. I remember my dad licking his plate. So not as runny as soup, but runnier than a normal hot dish.
Oh, yeah, Goulosh, was always the meal I picked for my birthday!!
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