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Hungarian Goulash

Print Recipe
Course Main Course
Keyword Added by Hand with Love, Zion English Lutheran Church 100th Anniversary Cookbook
Author Unknown

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.