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Goulash Recipe

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This recipe for Goulash is from The Amling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 table spoon cooking oil
2 big yellow onions

4 lbs beef sirloin
2 table spoons whiskey or brandy

1 green bellpepper
1 red bellpepper
1 table spoon minced garlic
2 table spoons paprika
1 teaspoon black or white pepper

8 oz tomato ketchup (more if desired)

1 lbs salty pork meat (like ham)

16 oz sour cream
Flour and water if needed for gravy.
Directions:
Directions:
For preparation cut beef and salty meat into 1 1/2 to 2 inch cubes.
Chop green and red bell peppers.

Take a big pot (10 quarts).
Heat table spoon of cooking oil.
Add chopped onions cook until glazed.
Add beef and brown it. Add whiskey (or brandy), bellpeppers, garlic, paprika, pepper.

Cover and let simmer for about 1/2 hour, check to see if there is enough liquid for gravy, add water if necessary to cover at least 2/3 of the meat.
Add tomato ketchup.

After another 1/2 hour add salty meat check liquid. If a lot of gravy is desired add water so that almost all the meat is covered.

Simmer another 30 - 40 minutes, stir occasionally.

At the end add the sour cream and bring to a boil for at least 5 minutes, stirring so the sour cream is dissolved.

If the gravy is to thin, take a cup of cold water, add a good tablespoon of regular flour and stir until no more lumps in the cup. Add slowly to the boiling goulash,at the beginning just 3-4 table spoons, later more. Make sure to bring in between the goulash back to a boil and stir constantly. If it's not boiling the water/flower mixture will make the gravy lumpy.

Serve over potato dumplings (Kartoffelknöded), rice or noodles
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
I got the advise to bring the gravy to a boil between adding the water/flower mixture from my aunt Anneliese in Berlin. She could cook!!

 

 

 

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