One of my favorite comfort meals is Hungarian Goulash. Growing up in a German house hold, mom would make it often. As a toddler, she would give me a pot, pan and a few wooden spoons. Sit me on the kitchen floor and made me believe I was making Goulash. I think mom taught me well with this Hungarian Goulash recipe. It’s changed over time but still brings back memories.
I’m not good with exact recipe measurements. I adjust the amounts based on taste. I’ve looked at many Hungarian Goulash recipes to get different ideas to include with what mom taught me.
2 lbs diced beef
½ lb diced bacon
½ diced medium onion
2 cloves diced garlic
Salt and Pepper
2 Beef Bouillon cubes
A good Paprika (a couple of tbls)
2 pkg’s McCormick’s Mushroom gravy
1, 16oz pkg sliced mushrooms
A little W/O sauce (Worchester sauce)
In a pot, Sauté bacon for a few minutes, then add diced onions. Sauté for a few minutes more and toss in the garlic and spices. Brown beef in bacon mixture. Cover with water and simmer for an hour, or until tender; tasting as you go.
When beef is close to being tender, add mushroom. Simmer till beef is tender. Dilute gravy mix in warm water to make a thin paste and add to beef to thicken. Adjusting the seasoning as you go. I also threw in a little pickle juice to give it a kick. The longer you simmer, the better it gets. A good set of cookware always helps to cook it low and slow.
I usually like serving it with boiled potatoes and Red Cabbage. I decided to try it with roasted garlic mashed potatoes instead of boiled potatoes. Just the smell of bacon, onions and garlic makes me hungry. Everyone has a different recipe for goulash. If not, check a few out and make it your own.