Savor the Flavor

Hungarian Goulash

Ingredients: 2 medium onions 2 tsps. butter 1 tsp. celery seeds 1 tsp. thyme 2 tbsps. paprika 1/4 cup flour 3/4 tsp. stewing beef, trimmed and cut into 1-inch cubes

4 cups cabbage, chopped 2 cups beef broth OR water 1 large can diced tomatoes 1 tsp. salt 1/4 tsp. pepper

Optional: 1 ½ cup carrots 3 cups cubed potatoes

Optional for a more decadent stew: Add during the last 20-30 minutes of cooking. 1 cup of sour cream 2 teaspoons of dill weed

Instructions: In a large pot, melt butter and add onion. Cook till translucent. Stir in paprika and mix well. In a bowl, coat the beef well with flour. Add beef to the onion mixture and cook for about 2-3 minutes or brown your ground beef, drain, sprinkle in a couple of tablespoons of flour and add to onions. Slowly add about 1/4 cup of the beef broth, then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper. Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ - 2 hours. Note: Hungarian goulash freezes well so don’t be afraid to make up a huge batch! Goulash, as most all Hungarian/Slovak soups and stews, taste better having been in the refrigerator overnight.

Yana Semonco Hodges, Hungary

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