This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase.
Heat up a cold evening with this hearty stew!
Let me begin this post by saying I am not in any way Hungarian, but I do love a good goulash (Who doesn’t?) For those of you not in the know, goulash is essentially a stew-like concoction and I haven’t seen two goulash recipes that are the same.
This particular recipe comes thanks to my mom, who actually was not particularly fond of cooking. When she passed a couple years ago, I went through her old recipe box, mining for recipes. The old wooden box (gifted to a newlywed in 1971 who didn’t know how to cook and never really learned beyond the basics) was stuffed with over 30 years of hand-written recipe cards from friends and family, folded magazine pages, and newspaper clippings of recipes that she thought sounded good, but that she never made. Out of this big box of recipes, she may have made 10 things in there in my lifetime.
I decided to photocopy some of the recipes she’d never made and make them for her. The following recipe for Beef Goulash was on a piece of newspaper. I’m not sure what paper, but I do know that the year was 1985 – a grocery store ad on the back clued me into that. In any case, in the months following my mother’s passing, I made this gem of a recipe and it’s since become a favorite of mine. I hope it becomes one of yours as well.
Brown Sauce Base (make prior to other steps and set aside)
• 4 T. butter
• 4 T. flour
• 2 c. beef broth
• ½ tsp. Tabasco Sauce
• Brown Sauce Base
• ¼ c. butter
• 4 cups sliced onions (about 4 large onions)
• 2 cloves minced garlic (about 1 heaping tsp. of the jar variety)
• 3 lbs. boned round or chuck cut into 1 inch cubes
• 8 oz. diced tomatoes, drained (I end up getting the 14.5 oz. diced tomatoes and only put in ½–I can never find a smaller can)
• 4 tsp. paprika
• ½ tsp. dried marjoram leaves
• ½ tsp. salt
• 1 bay leaf
Brown Sauce Base
1. Melt butter in saucepan over medium heat and cook until golden brown, keeping a close watch and stirring occasionally.
2. Stir in flour, continue stirring constantly, until brown.
3. Stir in broth and Tabasco.
4. Cook, stirring constantly, until sauce thickens and comes to a boil, set aside. (Huff the pot a little because this sauce smells divine.)
1. In large saucepan or Dutch oven melt butter, add onions and garlic and cook until golden brown, stirring occasionally.
2. Add beef, browning on all sides.
3. Stir in tomatoes, the brown sauce base, paprika, marjoram, salt and bay leaf.
4. Cover and simmer at least 2 hours, stirring occasionally, until meat is tender (I prefer about 5 hours of simmering – you could even transfer this to a crockpot and forget about it for several hours).
5. Serve over buttered noodles, spaetzle, mashed potatoes or rice. Try not to eat it all in one sitting.
A special thanks to the folks at Spice Station for providing Hungarian Paprika and Marjoram – this last time I made this meal was probably the best yet. I hope y’all check them out. Their spices really elevate a recipe!
we heartsters – how many types of goulash have you had? Do you have a favorite recipe?
Krista currently lives in a semi-haunted house in New England with her hubby/best friend and obscenely big-eared dog. She thinks the world would be a better place if people smiled more and ate more dark chocolate. She is a firm believer that humor can be found in everything and that Tom Selleck’s moustache has healing properties…
- Pat McGrath Lust: Gloss – The Only Lip Gloss You’ll Ever Need - July 9, 2019
- CoTZ Pure Botanicals & Minerals – Mineral Sunscreen Review - May 23, 2019
- Who Wants Cake? (Answer: We ALL Want Cake!) - April 4, 2019