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.
- Cook Time
- Prep Time
- 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)
- 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