Sunday, July 19, 2009

Hungarian Goulash a la Betty Crocker

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We went flea marketing and to the library book sale on Friday and I found lots of wonderful old kitschy cookbooks from the 50s and 60s, including the Betty Crocker cookbook that I grew up with in my Mom's house. I found a recipe in there for Hungarian goulash that called for a large quantity of ketchup--and since Mom and I had just made all that home-made ketchup I knew I had to make it.

My friend Michelle had recently given us some venison, so I used it instead of beef. Boy, Patty Dog was going crazy while I was cooking this up.

Ingredients:

  • 1/4 cup shortening
  • 2 LB beef cuck or round, cut into 1-inch cubes
  • 1 small clove garlic, minced
  • 3/4 cup ketchup
  • 2 TB Worcestershire sauce
  • 1 TB brown sugar (if you use the home-made ketchup recipe, I suggest leaving this out as the ketchup is already pretty sweet)
  • 2 Tsp salt
  • 2 Tsp paprika
  • 1/2 tsp dry mustard
  • Dash cayenne pepper
  • 1 1/2 cups water
  • 2 TB flour
  • 1/4 cup water
  • 3 cups hot cooked noodles.

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Directions:

  • Melt shortening in a large skillet.
  • Add beef, onion and garlic; cook until meat is brown and tneder.
  • Stir in ketchup, Worcestshire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
  • Cover and simmer for 2 to 2 1/2 hours.
  • Blend flour and 1/4 cup water, stir gradually into meat mixture.
  • Heat to boiling, stirring constantly for one minute.
  • Serve over noodles.
Also try:

Slow Cooker Italian Goulash Soup


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7 comments:

  1. looks pretty good - I think I will try it out this week.
    mom
    http://karensquilting.com/blog/

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  2. Let me know how it turns out.

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  3. For those who haven't tried it this recipe is a 10 in my book!! If the OP has the orange Betty Crocker book it is awesome. I've used this book since I first got married in 1996!! The one I had ended up worn out from use & I've replaced it twice! lol It was just easier to look online than dig my cookbook out for the recipe!;)

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    Replies
    1. It is the Orange one. I grew up with that book and found my own copy at an antique store and snatched it!

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  4. Love this been making it for years! I always crush up soda crackers finely and brown in butter and add when plated to top(we call them gribblies) !

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  5. I have made this recipe for the past 20 plus years. The first time I made it I followed the recipe to a T. My kids loved it but didn't care for the beef so I started making it with ground beef (omitting the oil) my kids ages 22 to 9 love it. They are always going for seconds and ask me to make it at least once a week. Great taste and is an fantastic for a large crowd!

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  6. I have made this recipe for the past 20 plus years. The first time I made it I followed the recipe to a T. My kids loved it but didn't care for the beef so I started making it with ground beef (omitting the oil) my kids ages 22 to 9 love it. They are always going for seconds and ask me to make it at least once a week. Great taste and is an fantastic for a large crowd!

    ReplyDelete