I have a cute story to share about this recipe. Shortly after my mother passed away, I was looking for some different kinds of meals to cook for my Dad and siblings. My eldest sister Marge, who was already married, lent me her cookbook and that’s where I found this recipe. It sounded good, so I gathered up the ingredients and set out to prepare a feast. Now first I want to point out that the only time a pepper shaker made it to the table was when my Uncle Leon was coming for dinner. We just didn’t use it, so I had no idea what was too much or not enough. Anyway, I misread the recipe and instead of adding 1/8 teaspoon of pepper, I added 8 teaspoons of pepper. Well, they all ate the food but we drank lots of milk that night to cool off our tongues. Since then, I’ve made this dish hundreds of times (with the correct amount of pepper) and we really enjoy it.

It is more of a stew than a goulash, but since the cookbook said it was a goulash, that’s good enough for me!

Hungarian Goulash

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 lb. beef stew meat
1 clove garlic, minced
2 medium onions, chopped
2 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 beef bouillon cubes
2 cups boiling water
2 cups diced potatoes
2 cups sliced carrots
1/2 bag frozen corn (about 1 cup)
1/2 bag frozen green beans (about 1 cup)

Directions

Brown beef in a little bacon grease or oil.
Add the garlic, onions, paprika, salt, pepper, bouillon cubes and water
Bring to a boil, turn down heat to low, cover and simmer for 1 ½ hours.
Add carrots and potatoes (Add more water if needed, but if you do, throw in an additional bouillon cube).
Cook for 45 minutes.
Add ½ bag of frozen corn and ½ bag frozen green beans and continue cooking, covered for 15 minutes.
Dissolve 1 heaping Tablespoon cornstarch in 1/2 cup water, add to the pot and stir until gravy has thickened.
Serve with warm biscuits!