Archives for October 2020

2 pounds cubed beef (chuck)
3 tablespoons flour
2 tablespoons oil
1/4 cup chopped onion
1 bay leaf
2 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon paprika
1 1/2 cups beef bouillon
1 package noodles (8 ounce)
2 tablespoon butter

Evenly coat the beef cubes with the flour. In a pot cook the beef in oil until browned. Add onions: cook until onions are soft. Add bay leaf, cloves, salt, pepper, paprika and beef bouillon liquid . Bring to a boil. Cover, cook slowly for 2 hours until meat is tender. Cook noodles according to package directions; drain. Add butter and toss. Serve goulash over buttered noodles.  Serves 6.

Note: I always use at least two cubes for the beef bouillon for a stronger flavor.  Remember to remove the bay leaf and the whole clove bud. Add more salt/pepper to taste.

Original Source of recipe = 1969 Curtin Productions , NYC  – loose leaf recipe collection notebook kept in small red binder (half page size) with my other cookbooks.. These came from a promotion where you got a section of recipes at a time but I never got the entire set or official binder and indexes. Lots of good recipes in this promotion. There were more than 11 sections but I only got a few of the sections.  So I three hole punched them, made dividers and put in a three ring notebook. I have Section 3 Breads and Sandwiches, Section 5 – Casseroles and Quick Meals, Section 6 Desserts, Section 8 Meats, Section 9 Poultry Games Eggs and Cheese, Section 11 Sauces and Soups.

This is different than the Americanized version of Goulash that has tomatoes and uses elbow macaroni and often cooked ground beef instead of the cubed beef.
This recipe is just for the beef cubes and spices and is more like a stroganoff than the Americanized version of Goulash.