Lost goulasch recipe
Stupid me! I printed out a recipe for goulasch that called for beef cubes, lots of onion, and paprika. While simmering, it made its own juice. Now I can't find it. I tried the search function, but still couldn't find it. Can anyone help me?
I know that historically goulash is Hungarian, but my Czech cookbook calls for beef, lard, onion, paprika, a pinch marjoram, garlic clove, flour, and water. Chowhound does no allow for recipes to be posted that are copyright.
The author is Joza Brizova, published in 1965.
Sounds like a recipe from the "Old Country". Add more onions to your liking. It's all about the gravy. :-)
2 1/2 lb. top round beef roast
1 lg. onion, sliced
3 tbsp. oil
2-4 c. water, to cover meat
8 oz. tomato sauce
2 beef bouillon cubes
3 tbsp. paprika
1/2 tsp. ground pepper
2 tbsp. flour
Cut roast in 1 inch cubes. In Dutch oven, brown meat, and onions in oil. Add water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Simmer low for 2 hours, until meat is tender.
Serve over egg noodles.
This dish cooks up very well in a crock pot
re: Plano Rose
I've used the recipe from "The Food Stamp Gourmet" starting in grad school.
Doing this from memory:
2-1/2 to 3 lbs. beef chuck in large cubes (neck bones are the most flavorful)
3 large onions chopped
1 tbsp. tomato paste
3 tbsp. Hungarian paprika
1 c. stock (or water)
Coat beef with flour and brown in dutch oven. Add onions and stir. Throw in everything else. Cook covered for at least 2 hours (longer is better). Check seasoning. Remove bones, if you used any. Better reheated.