Clara’s Goulash

Clara was my mother’s dearest friend, She and her husband Gustav had no children; they were family to me. She was funny, smart and a wonderful cook. I think sharing her Goulash recipe would please her.

The key here is equal amounts of onion and meat. Increase the meat, increase the onion. DO NOT brown the onions. The slow simmer produces a rich brown sauce without any flour or other thickening agent.

2 lbs cubed beef 

2 lbs onions, peeled, chopped roughly

2T oil, 1 tsp butter

Kosher salt, pepper

Paprika-start with 1-2T

tomato paste, 1 small can, (optional, I usually don't add)

In large, heavy casserole, sweat the onions in the oil/butter over low heat. DO NOT let them brown. Add spices, then beef. Simmer, at least 4-5 hours. Can do in crock pot, or in Dutch Oven at low (250-275 degrees). Check periodically, add water if drying out. Taste, adjust seasonings, serve over egg noodles, or rice.

Bon Appetit!