Goulash

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

Print Pin

GOULASH

Course Dinner, Lunch

Keyword goulash

Cook Time 2 hours hours 30 minutes minutes

Author Mrs. R. E. Freund

Ingredients

• 1 1/2 pounds stew beef or half beef and half pork the better the cut the better the goulash
• 1 1/2 tablespoons shortening lard, butter or best olive oil
• 2 onions medium
• salt and pepper
• a little vinegar
• 1 teaspoon marjoram
• caraway seeds
• paprika mild

Instructions

• Sprinkle meat with caraway seeds and a little vinegar and let stand.
• Slice the onions and cook in the shortening until they are golden yellow.
• Then add the cubed meat and brown from all sides, add salt and pepper to taste and the marjoram.
• Cover and let simmer, adding water, if necessary.
• Half an hour before the goulash is done add one large tomato (peeled and sliced).
• Takes about 2 1/2 hours.

Notes

GOULASH WITH SAUERKRAUT: Prepare goulash as above, instead of tomato add 1 pound sauerkraut. Before serving stir in 1/2 pint sour cream.

Printer Friendly copies:

• GOULASH full page
• GOULASH 3×5 card
• GOULASH 4×6 card