Friday, October 24, 2008

Hungarian Goulash with Homemade Noodles

Mom used to make this when we were growing up. Last night my sister & I were talking about how it was only in Mom's Better Homes & Gardens cookbook (the new editions don't have the recipe). It got me to thinking about Grandma's cookbook that I got when she passed away. It's in there! So, to help Roxanne out, here it is!

Hungarian Goulash


2 1/2 pounds beef round steak, cut into 1/2-inch cubes
1 c. chopped onion
1 clove garlic, minced
1/4 c. all-purpose flour
1 1/2 T. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 bay leaves
1 No. 2 1/2 can (3 1/2 cups) tomatoes
1 c. dairy sour cream


Brown meat, half at a time, in 1/4 cup hot fat. Reduce heat; add onion and garlic; cook till onion is tender but not brown. Blend in flour and seasonings. Add tomatoes.

Cover; simmer, stirring occasionally, till meat is tender, about 1 hour. Stir often toward end of cooking. Stir in sour cream. Serve at once over hot noodles (store-bought or homemade). Serves 8.

Homemade Noodles

Combine 1 beaten egg, 1/2 teaspoon salt, and 2 tablespoons milk; add 1 cup sifted all-purpose flour or enough to make stiff dough. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours.

Drop into boiling soup or boiling, salted water and cook uncovered about 10 minutes.

Makes 3 cups cooked noodles.

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