Karl Ratzsch's Hungarian Beef Goulash

Total Time
1hr 20mins
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.

Ingredients Nutrition

Directions

  1. 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.
Most Helpful

This is very similar to my Joy of Cooking recipe for Hungarian Goulash that I have used for many years. This one says to cover the meat with water, but that makes the sauce a little too watered down. I suggest you just go about 1/2 way up the side of the meat. Then the sauce is much more concentrated and tasty. I enjoyed this very much, however.

Cook In Southwest July 25, 2015

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.

ElaineAnn April 19, 2010