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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Dr Oetker's German Home Cooking - 1968 edition Sour cream or tomato puree may be added to the goulash if desired. Edited May 2010: I like to add button mushrooms while the goulash is braising. Ingredients:
1 lb lean beef, cut into 3/4 inch cubes |
8 ounces button mushrooms, cleaned (optional) |
2 ounces fat or 2 tablespoons cooking oil |
1 large onion, finely chopped |
2 cups boiling water |
salt and pepper |
1 pinch paprika |
1 -2 teaspoon cornstarch |
1 tablespoon cold water |
1 cup tomato puree (optional) or 1 cup sour cream (optional) |
Directions:
1. Brown beef cubes on all sides in hot fat.
2. Add chopped onion and saute a few minutes.
3. Pour in boiling water, season with salt and pepper, add mushrooms if using, cover and braise gently until done (1.5 to 2 hours).
4. Season to taste with paprika and salt, then thicken with corn starch blended with the cold water.
5. Note: Sour cream or tomato puree may be added.
6. Serve with mashed potatoes, rice or noodles and with tomato, cucumber salad.
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