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  • Writer's pictureTedd Long

Hungarian Goulash

A highly coveted goulash recipe from Mansfield.


2-3 lbs. of stew meat

3-4 large onions

4-5 Tbsp. Hungarian Paprika

2 cans of beef broth (14.5 oz cans)

2 cups water

1 clove garlic

2 Tbsp. ketsup

2 Tbsp Worstershire

Dash of red pepper or hot sauce

Salt and peper to taste

Potatos and shell noodles


Try to use stew meat when you can get it or a London broil if it has some fat on it. Cut the stew meat in small pieces.

Slice the onion in medium slices. Put the meat in a plastic bag and add about ½ cup flour, then add about 1 tsp each of salt & pepper.

Shake the meat around in the bag and set aside while you brown the onions.

To a heavy pot add about ½ cup of lard or Crisco—not oil! Add the onions & brown until they wilt. Remove the onions. Add about ¼ cup more of the lard. Then brown the meat a small amount at a time. When done add the onions back along with the crushed garlic clove. Then stir in the paprika, ketsup, worstershire, red pepper or hot sauce. When all is mixed well add the beef broth and water. (If you are using bulion cubes it should take about 6 cubes dissolved in 2 cups of water).

Cover and cook 2 hours on low heat. When the stew is ready, you might want to mix a little cornstarch and water and add to it to thicken the sauce a little.

Boil unpeeled potatoes cut into small pieces with your noodles. Then serve the meat mixture over the noodles.

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