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Author Notes: How I wish I had written down my Hungarian grandmother's recipe for goulash! This is as close as I can come to duplicating it. She was a superb cook and most likely cooked without a recipe...I remember going to a wonderful store called something like "Paprika Weiss" on New York's upper east side. There she bought freshly ground sweet paprika. When I moved to San Diego, years later, she mailed those round cardboard cartons of paprika to me. These days both Grandma and her store are long gone, but her granddaughter remembers and cooks "with her heart". —Lizthechef
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, chopped
- 2 garlic cloves, peeled and chopped
- 2 tablespoons sweet Hungarian paprika
- 2 pounds beef round, cut into 1 1/2 inch cubes
- 2 tablespoons flour
- salt and pepper
- 1 teaspoon fresh thyme leaves
- 1 cup beef stock or broth
- 1 cup good red wine
- 1 14.5 oz. can organic, chopped tomatoes
- 1/2 cup sour cream
- Preheat oven to 325 degrees.
- Saute onions until soft, then add garlic and cook for one minute or so. Stir in paprika and cook for another minute or so.
- Coat the meat with seasoned flour and add to onions until meat is lightly browned. Add the thyme, stock, wine and tomatoes.
- Cook in the oven for about two hours, until meat is tender. Add the sour cream just before serving. This dish is better reheated. Serve with egg noodles and a green salad.
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How to make bouillabaisse.
Just shrub it off.