Also known as “gulyáshús” this dish was invented by Hungarian cowboys, who stewed and sun-dried cubed beef over a campfire. “Gulyás” means “herdsman” or “cowboy” and “hús” means “meat.” Put the words together and you have meat, cowboy-style.
Not traditional but…. add a handful of sliced mushrooms and/or shredded carrots to “beef” up this dish.
Beef Goulash
Servings
6 Servings
Ingredients
- 3 tablespoons canola oil or olive oil
- 2 pounds cubed stew beef
- 2 large onions sliced
- 2 cloves garlic peeled, minced
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar packed
- 1 tablespoon paprika
- 1 teaspoon yellow mustard
- 2 teaspoons salt
- 1¼ cups water divided
- 2 tablespoons flour
- Wide egg noodles cooked according to package directions optional
Instructions
- Heat oil in 3- or 4-quart pot over high heat.
- Rinse beef, pat dry and place in pot. Brown the meat on all sides about 10 minutes.
- Add onions and garlic and sauté for 2 to 3 minutes.
- Add ketchup, Worcestershire sauce, sugar, paprika, mustard, salt and 3/4 cup water. Mix well.
- Simmer, covered, for 1 hour and 30 minutes, checking and adding a little more water if needed. Continue to simmer uncovered for remaining 30 minutes.
- Right before serving, blend flour and remaining water to make a smooth paste. Gradually stir into meat mixture.
- Heat to boiling and stir for 1 minute to thicken. Serve hot, over cooked wide egg noodles, if desired.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
Kosher Worcestershire is elusive like unicorns!
I recommend a dash of good quality soy sauce and a couple teaspoons of tomato paste. Those will add a savory flavor that the recipe calls for.
Good luck!
I’m just across the river from Hungary in Croatia and goulash and its varieties are just as popular here as there. To make it more savoury, I suggest using vinegar and cumin instead of Worcestershire sauce which I’ve never used in this dish myself. I myself would never use ketchup (containing sugar) or sugar either, but it’s a matter of taste.
From what I know about kosher, Worcestershire sauce may not be used with cooking meat, as it contains fish.
Any substitutions for Worchestershire?
I would use 1 small can – 15 ounces of diced tomatoes. I wouldn’t worry too much, this type of recipe should work well no matter what you do, it will just be soupier if you use too much, which is not a bad thing.
It looks like pieces of tomato to me, maybe it was diced tomatoes instead of ketchup.
Thank you Tamar for responding so quickly. Could you venture a guess as to how much tomato would go into this recipe?
I see red dices of something in the picture, (it’s a little blurry). Whatever it is, it is not included in the ingredients. A
re they, red peppers? If so, what is the quantity? Thank you.
what is the total time simmering? I thought it was simmer for one and a half hours covered and then uncover and simmer for another 30 minutes but the directions say “remaining 30 minutes”. Does this mean to simmer covered for only one hour and then uncover for remaining 30 minutes?
It’s almost a one pot meal, I would start with a salad and maybe add on green beans as a side dish.
I think I’m going to make this for Shabbat this week. Any suggestions of what to make with it?