When was the last time anyone had goulash? I remembered this old recipe from the Orange Betty Crocker Cookbook from the 1980’s that my parents had purchased for me, as I had just moved into the first home of my own. I made this goulash recipe, which I remember was on page 25, and I made it and gave some of it to my dad. He loved it! He said it brought back memories for him as his mother used to make a similar recipe for their young family.
This week as I was considering what flavors I was hungry for. I remembered how the paprika and other components had a unique flavor that is accomplished once it all comes together. I decided to see what I could do to find the original recipe since I had purged many of my old books prior to a long distance relocation, I found it ! Exactly as it was written. I changed it up when I made it and I have indicated those changes in the recipe too! We had a little buttered bread on the side. A nice big glass of cold milk would have been good too since we always had a glass of milk with our dinner meal.
3hrs (45 mins) SERVES: 6-8 3-4 UNITS: US
1⁄4 cup shortening 21 lbs beef chuck or beef round steak, cut into 1 inch cubeslean organic ground beef
cupmedium sliced onion 12 garlic clove, minced
- 1⁄4 cup catsup (I used a healthy choice, I purchased as I don’t keep it on hand anymore)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons paprika
- 1⁄2 teaspoon dry mustard
- 1 dash red cayenne pepper
- 1 1⁄2 cups water
- 2 tablespoons flour
- 1⁄4 cup water
31 1/2 – 2 cups hot cooked noodles
Melt shortening in large skillet.
- Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
- Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
- Cover; simmer
2 to 2 1/2 hours. 30 mins. is sufficient!
- Blend flour and 1/4 cup water; stir gradually into meat mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve over noodles.
- To freeze: Assemble as directed. Cover and freeze.
- To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.
Nutrition provided from original recipe!