Emmy's Hungarian beef goulash from Whitewater Cooks with Passion (page 121) by Shelley Adams

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef chuck roast for stewing beef.

  • averythingcooks on March 01, 2020

    I was searching my books for a simple Hungarian goulash using stewing beef. This one seemed far simpler from my other choices (A. Bourdain & Canal House) with just seasoned meat & LOTS of onions browned in butter & oil and then simmered with beef broth and a good amount of sweet Hungarian paprika. Well, simple or not - a roughly 2.5 hour simmer resulted in tender beef in a silky & flavourful sauce. I finished with fresh parsley and in place of the usual sour cream, I swirled in the end of a carton of heavy cream. Served over egg noodles - it was delicious! I might add peas & sauteed peppers near the end of the simmer next time to up the veg BUT sometimes, on a very cold Saturday night, a basic "saucy meat bowl" on the couch in front of the hockey game is just what we want :)

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