Prep 10 mins
Cook 15 mins
This recipe comes from a cookbook I inherited from my beloved mother. "The Fast Gourmet Cookbook", author Poppy Cannon. Copyright 1964. Ms. Cannon is a big fan of canned beef gravy and it really works...especially with the spices. I sometimes add mushrooms...yummy. Easy and delicious Hungarian fare that is delightful over wide egg noodles, complemented by salad and french bread.
- 2 lbs steak, I generally use round steak, seasoned with
- salt and pepper
- 2 tablespoons oil
- 1⁄2 cup chopped onion
- 1 (12 ounce) jar beef gravy
- 1 tablespoon vinegar
- 1 teaspoon caraway seed
- 1⁄2 teaspoon marjoram
- 1 tablespoon sweet Hungarian paprika (I just use plain 'ole that I have on hand)
- 1⁄4 cup dry sherry
- Slice meat into thin strips. Hint: if using round steak, it is much easier to slice if slightly frozen.
- Brown chopped onion in oil until pale golden and slightly soft. Push to the side, add meat and brown. Add remaining ingredients, bring to a boil and cook just about 2 minutes. Goulash is ready to serve!
It's starting to get cold at night and this was the perfect supper the other night when the rain hitting the windowpanes and the dogs were hiding from the thunder. I bought a kilo of what my mother would call "a nice piece meat" and cut it into bite size pieces. I upped the onions to a little more than a cup (I just chopped up a huge onion, didn't measure). Instead of beef gravy I just used some beef broth I had made myself. I'm Hungarian on my father's side and have paprika running in my veins, so I used some precious Szeged paprika a friend brought me back from a trip to Hungary. I served this on dumplings, and we had a cozy, yummy supper. Thanks so much for posting, this was perfect!