Cookbook

Marian SoCa's Hungarian Goulash :rectnt

Marian SoCa's Hungarian Goulash

Tender beef chunks in a tangy sauce. ILpat's changes are in square brackets [ ].
Ingredients:

3 cups chopped onion [3 teaspoons onion powder]
2 Tablespoons oil
2 pounds stew meat
1 1/2 teaspoons salt [1/2 teaspoon]
1/2 teaspoons pepper [1/4 teaspoon]
1 (6-ounce) can tomato paste
1 cup beef broth or white wine [I used beef broth]
1 cup sour cream
Noodles or boiled potatoes

Instructions:

Stovetop: Cook onion in large skillet until tender, but not brown.
Add beef and brown.
Add salt, pepper and tomato paste.
Cover and cook over low heat 1 1/2 hours until meat is tender. [I added the broth now.]
Add wine (or broth) and cook 30 minutes longer.
Stir in sour cream, heat through and serve with noodles or boiled potatoes.

Pressure Cooker: Cook onion in oil in pressure cooker pan until tender but not brown.
Add beef and brown.
Add salt, pepper and tomato paste and 1 cup of broth.
Cover and bring up to pressure.
Let rock for 10 minutes.
Let pressure drop on its own.
Stir in sour cream and heat through.
Serve over wide noodles or boiled potatoes.


Serves 4-6.
This originally was posted by Marian in southern California. Cathy in TX reposted it in 2004 with these comments: "... I made this for supper tonight, substituting hunks of ground beef for the stew meat. This is soooooo good! Of course, I cut it way down for us, but it was also a great helper in letting me use up some frozen tomato paste and beef broth! LOL "
This is also a tried and true recipe for me (ILpat - 6-28-2010)

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