Tante Rosa's Gulasch (Goulash)
My ex-wife's great aunt would make goulash every Tuesday and the family would gather to eat up the delicious dish. My kids loved it and after alot of trial and error I finally have the recipe down. It's a creamy, rich comfort food that the whole family will enjoy.
Yield: 8 Servings Ready in 2 hours
23 people trying soon
|1 1/2 PoundsBeef Stew Meat; (Approx 1 inch cubes)|
|3 MediumYellow Onions|
|3 LargeGarlic Cloves|
|3 CansBeef Broth; (42 oz)|
|3 TablespoonTomato paste|
|1/2 TablespoonSweet Hugarian Paprika|
|1/2 TablespoonHot Hungarian Paprika|
|1/2 TeaspoonSea salt|
|1/2 TeaspoonFresh ground black pepper|
|3 TablespoonVegetable oil|
|1/2 TablespoonLemon juice|
|1/4 CupCold water|
|1/2 CupHalf and half|
Tante Rosa's Gulasch (Goulash) Preparation
Heat vegetable oil in a large pot or Dutch oven. Add meat cubes and brown well, approximately 10 minutes.
Finely chop onions and mince garlic. Stir onions and garlic in with the beef; cook until onions are soft and starting to become clear (don't brown the onions).
Sprinkle in salt, pepper, paprika, and add tomato paste. Blend thoroughly.
Pour in beef broth and add lemon juice; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Stir into pot about 10 minutes before the end of the cooking time.
At this point, stir constantly until sauce is thickened and bubbling (about 10 mins). Remove from heat; stir in half and half.
Serve over German Farmer Style Egg Noodles, bow tie pasta or boiled red potato's. Add a cool cucumber salad as a side dish.
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Tante Rosa's Gulasch (Goulash) Reviews
Can be prepared a day ahead as the flavor gets better if it sits over night in the fridge. [I posted this recipe.]
3 years, 1 weeks, 18 hours, 39 minutes ago