Hungarian Goulash
Ingredients
- 2-2¼ lbs boneless chuck or round steak cut into 1 inch cubes
- 1-3 medium onions, thinly sliced depending upon how much onion taste you like
- 3 tbsp margarine or vegetable oil
- 18 oz can tomato sauce
- ¼ cup water or more if needed
- 2 tsp sugar
- 3 tsp paprika
- ½ tsp salt
- 1½ tsp caraway seed
- 1 tsp dill seed
- 1 tsp beef bouillon granules
- 2 tsp Worcestershire sauce
- 1-2 cloves minced garlic or ¼ tsp garlic powder
- ¼ tsp black pepper
- ⅛ tsp dry mustard
- ⅛ tsp crumbled basil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 cup sour cream
- Cooked buttered noodles
Instructions
- Brown the meat cubes and onions in margarine or oil in a large heavy bottomed kettle.
- Add tomato sauce, water, sugar, paprika, salt, caraway seed, dill seed, beef bouillon, Worcestershire sauce, garlic, pepper, mustard, and basil. Stir well to blend.
- Cover and cook over medium heat for 2-3 hours, stirring occasionally.
- Stir in cornstarch/water mixture to thicken.
- Remove from heat and stir in the sour cream.
- Serve over hot, buttered noodles.
Notes
Newspaper cutout pasted in cookbook margins.