Goulash

by Kat Kinsman, Posted Jul 4th 2007 @ 5:16PM

Dr. Don's Goulash

2 lbs beef cubes
1 med onion
2 tbsp olive oil
1/4 tsp dry mustard
½ tsp salt
1 ½ tsp paprika
½ cup brown sugar
1 tbsp Worcestershire sauce
6 tbsp catsup
½ tsp Accent (MSG)
½-1 cup water

Slice onion into rings. Use more or less onion to suit taste. Yellow or white onion is preferred. Sauté the onion in olive oil.

Cut beef into small bits and add to onion as it sautés.

After meat is browned add all the other ingredients except water.

Transfer from frying pan to a pot. Mix well and add ½ cup water. Bring to a boil.

Turn down the heat, and allow to slowly simmer. Cook with lid on but slightly ajar for at least 2 and preferably 3 hours.

Replenish the water as the mix gets thicker -- except near the end allow it to be cooked down to whatever thickness you like. The meat should be very tender.

Serve over rice.

6-8 servings

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Reader comments (Page 3 of 3)

1-18-2008 @4:05PM Phil said... Meat won't brown properly if onions added to pot first.....ketchup????? Brown sugar????????? How about using only Hungarian paprika.
Who QA'd this recipe before publishing it????????????
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1-18-2008 @4:08PM Phil said... Sugar makes it sweeter, but it does not cut acidity, only an alkaline can cut acidity (add tiny amounts of baking soda if tomatoes too sour) Ripe, sweet tomatoes will not require a reduction of acidity or sugar to compensate for it.
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1-18-2008 @6:43PM Kathy Young said... I once heard one of the Gabor's Eva or Ava) give a recipe for Goulash and it had sauerkraut in it. Has anyone ever heard of such a recipe and could you pass it on?
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