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Hungarian Goulash
Hungarian Goulash

Hungarian Goulash

M. Blakely

M. Blakely

Serves 6

There are 2 dishes here, both of which may be a tasty dish, but are by no means a true Hungarian Goulash. The latter is a soup/stew; these are the typical American pasta dish served under that name.

The recipe from BETTY CROCKER'S DO-AHEAD COOKBOOK (1975 ed.) will last for up to 3-mths. in the freezer.

The recipe from MORE FROM YOUR WOK (1983 ed.) (from the Better Homes & Gardens library) is slightly more difficult than the one from Betty Crocker. The latter is spicy; the former is not.

Ingredients

  • onions ()
  • salt
  • paprika
  • noodles
  • 2 tbsps flour (Omit if dish is frozen.)

  • More From Your Wok

  • 1 ½ lbs beef (top round steak)
  • ¼ c. butter
  • 1 pepper, whole (green; chopped)
  • 8 oz tomatoes (canned)
  • ¾ c. beef bouillon / broth
  • ¾ c. sour cream
  • 3 tbsps flour

  • Betty Crocker's Do-Ahead Cookbook

  • ¼ c. shortening
  • 2 lbs beef (stew meat)
  • ⅛ tsp garlic (instant minced)
  • ¼ c. ketchup
  • 2 tbsps Worcestershire
  • 1 tbsp brown sugar
  • ½ tsp mustard (dry)
  • 1 dash hot pepper powder
  • 2 ¼ c. water

Instructions

Keep screen awake
  • 1
    BETTY CROCKER'S DO-AHEAD COOKBOOK: Cut meat into 1-in. cubes. Melt shortening in skillet. Add meat, 1-c. sliced onions, & garlic; cook & stir till meat is brown & onions are tender. Drain fat from skillet. Stir in ketchup, Worcestershire, sugar, 2-tsp. salt, 2-tsp. paprika, mustard, hot pepper powder, & 1 1/2-c. water. Cover tightly & simmer 2-. IF FROZEN FOR LATER: Pour into 1-qt. freezer container, cool quickly, cover, label, & freeze. TO SERVE: Remove from freezer . before putting on table. Dip container into very hot water just long enough to loosen from container. Put frozen block in 3-qt. pan along with 1/2-c. water. Cover tightly & heat over medium-low heat, turning occasionally, till hot & bubbly (about .). TO SERVE IMMEDIATELY: Just before serving, put flour & 1/4-c. water in jar with tight lid & shake to dissolve flour. Stir slowly into goulash. Stirring constantly, heat till gravy boils; then stir & boil 1 more min.
  • 2
    MORE FROM YOUR WOK: Partially freeze beef; then slice across grain into bit-sized thin strips. Cut up tomatoes, saving liquid. Melt butter in wok of medium-high heat. Stir-fry half beef till browned, remove, & repeat with remaining beef. Chop 2 large onions; stir-fry with pepper till tender. Stir beef, tomatoes with their sauce, broth, 3-tbsp. paprika, & 1-tsp. salt into onions-peppers. Cover & simmer till meat is tender (about .). Blend sour cream & flour together. Remove 1-c. of beef mixture from wok & stir into sour cream. Stir beef-sour cream into wok. Stirring constantly, cook till thickened & bubble; then stir 1 more min.
  • 3
    Serve over hot, cooked pasta.

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