Goulash recipes

Goulash Suppe

1 3-pound chuck roast, cubed

3 to 4 large onions

3 cloves garlic, chopped

2 tablespoon. paprika

1 tablespoon hot paprika (or 1½ teaspoons chili powder)

1 pound potatoes, cubed

4 to 5 carrots, sliced

2 red bell peppers

5 cans beef bouillon

In a large pot, saute meat until tender with onions and garlic. Add other ingredients and simmer until thick.

Yield: Serves 6.

Grandma Jennie's

Slovenian Goulash

1 to 2 pounds beef (stew meat) cut into bite-sizes pieces (seasoned with salt, pepper and Cavender's Greek seasoning)

4 potatoes, peeled and cubed (seasoned with salt)

1 1-pound box elbow macaroni (or egg noodles)

1½ tablespoons cooking oil

2 tablespoons minced garlic

3 tablespoons caraway seeds

2 to 3 cups ketchup

1 package Lipton onion soup mix (just soup powder, not onion)

3 tablespoons Szeged Hungarian paprika

Cheesecloth

Cornstarch

Put oil into Dutch oven or large pot. When hot, add garlic and then meat. Cook until brown.

Fill the pot ¾ full with water. Add onion soup mix, then add ketchup and paprika (also add crushed red pepper for spice, if desired). Add potatoes.

Place caraway seeds in a cheesecloth pouch and add to pot. Simmer for three hours and then remove pouch with caraway.

Thicken with cornstarch.

Add cooked macaroni to dish just before serving.