|Copyright 2012 LtDan'sKitchen blogs|
Hungarian Goulash - Adapted*
2 lbs beef, cut into 1-inch cubes
1 onion, diced
3 garlic cloves, minced
1/2 cup tomato ketchup
2 tbsp Worcestershire sauce
1 tbsp brown sugar
2 tsp salt + an extra pinch
2 tsp paprika
1 tsp Dijon mustard
3 cups beef broth
1/4 cup flour
3 tbsp vegetable oil
1. Heat the vegetable oil in a large pot over medium heat. Add the beef
cubes and fry until browned on all sides. Do this in batches. Set aside.
2. Add the garlic and onions in the same pot and season with salt and
pepper and cook until softened. Return the meat into the pot and add
the rest of the ingredients except for the flour.
3. Bring to a boil and lower the heat to a simmer until the meat is tender.
This will take hours so you can transfer the whole goulash into a
pressure cooker and cook for about 30-40 minutes.
4. Dissolve the flour in 1/4 cup water and add to the goulash. Cook until
thickened. If it gets a bit too thick, add hot water until you achieve
the desired consistency.
5. Check for flavor and serve with steamed rice or spaetzle.
* The Madison County Cookbook, Carol Publishing Group, Winterset, Iowa: 1995.