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Main Dishes

Hungarian Goulash - 1998
​​Recipe courtesy of Charlene Wozny

INGREDIENTS
  • 2 pounds  chuck roast, cut in 1" cubes
  • salt and pepper
  • ¼ pound  shortening
  • 1 pound  onions -- chopped
  • 2 tablespoons  Hungarian paprika
  • 2 tablespoons  flour
  • 2 cups  water
  • 2 bouillon cubes
  • 1 cup  tomato sauce
  • 1 tablespoon  caraway seed
  • sour cream

​PREPARATION
Season meat with salt and pepper, brown in shortening. Add onions, stirring occasionally until cooked. Sprinkle with paprika and flour, and stir over low heat for two minutes.  Add liquids, bouillon cubes and caraway seeds.

Simmer covered for 1 1/2 hours. Mix in sour cream, or serve separately. Pour over homemade noodles, or frozen egg noodles, cooked as directed.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
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  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking