Hungarian Gulyas (Goulash)
Recipe by Charlotte Mueller, recorded October 18, 2002. This is for 6 persons - figure on 1/2 pound of meat per person.
- 3 pounds stew meat, or, cut up a good cut such as sirloin or London broil
- 3 or 4 small onions, chopped
- 1 t. salt
- 2 T. paprika
- 1 t. garlic powder
- 1 t. caraway seed
- 2 T. flour
- 2 T. ketchup
- Appox, 1 cup water or enough to cover meat
Brown onions and meat in a little olive oil. Sprinkle flour over meat and
onions and mix through. Add the other ingredients; stir. Add enough water
to barely cover the mixture. Add the ketchup. Stir. Bring to boil and then
simmer for two hours or until meat is tender. Taste and add salt if needed.
Serve with rice.
Last modified: October 14, 2004