Prep 20 mins
Cook 1 hr
This recipe is from Karl Ratzsch's restaurant in Milwaukee where I have eaten many times when I lived in Chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients.
- Cut meat up into 1 1/2 inch squares. Sauté onions in butter until transparent, but not brown. Add meat and cook for 10-15 minutes Add the flour and stir well. Add the salt, pepper, and beef stock just enough to cover the meat. Cover the pan and bring up to the boil. Lower the heat, add the paprika, and simmer until tender, about 1 1/2 hours. If you prefer a thicker gravy stir 2 Tbs flour into 1/4 cup cold water and add to meat mixture near the end of the cooking time. Serves 4-6.
My kind of goulash... no peppers,no tomatoes, no macaroni! And it was easy to make and smelled up the house really good! Served with Grandma Deana's Mashed Potato Casserole it was a comfort-food hit with me! Thanks for sharing Dan-Amer. Made for PAC Spring 2010.