Goulash Stew

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A dry goulash, this is good served over broad noodles.


  • 3 T butter
  • 2 large onions, sliced thin
  • 2 T paprika
  • 1/2 t salt
  • 1 clove garlic, minced
  • 2 lbs beef round
  • 2 C drained canned tomatoes
  • 1/2 C sour cream, at room temperature


  1. Melt the butter in a casserole with cover. Add the onion slices and cook gently for 10 minutes.
  2. Stir in the paprika, salt, and garlic, and cook 2 minutes more.
  3. Remove the onions with a slotted spoon and set aside.
  4. Turn up the heat and brown the beef, a few pieces at a time, in the pan oils.
  5. Return the onions to the pot with all the meat and the tomatoes. Cover and simmer

for 2-1/2 hours.

  1. When it is done, remove the pot from the burner and briskly stir in the sour cream.

Serves 4

The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey

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