My mom has a very old and tattered cookbook from 1978 called Betty Crocker’s Cookbook. This cookbook has been a staple in my mom’s kitchen and whenever I see it, it reminds me of my childhood. Hungarian Goulash is a recipe from that cookbook that my mom has made for our family for as long as I can remember. The page with the goulash recipe is even stained with food and spices from all the times my mom has made this dish. It’s delicious with amazing and unique flavors. You can serve the goulash over rice, over egg noodles, over pasta, etc. While I was at home visiting my parents, my mom and I made this dish for dinner one night. The flavors instantly reminded me of my childhood, trudging up our snow-covered driveway after school to instantly be greeted by the flavors of paprika and brown sugar. Yum!
Do you have a recipe that instantly reminds you of your childhood whenever you smell it or taste it?
- 2 pounds stew beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1 1/2 cups beef stock
- 3/4 cup Ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp packed brown sugar
- 2 tsp salt
- 2 tsp paprika
- 1/2 tsp dried mustard
- 2 tbsp corn starch
- 2 tbsp water
- Egg noodles or thin spaghetti
- 1-2 tbsp fresh parsley, roughly chopped
- 1 lb pasta or egg noodles
- Heat olive oil in a large stock pot over medium-high heat, and brown beef, onion, and garlic. Drain any excess juice.
- Meanwhile, mix beef stock, Ketchup, Worcestershire sauce, brown sugar, salt, paprika, and mustard with a wire whisk until smooth.
- Add sauce to beef mix and bring to a boil over medium-high heat. Cover and simmer over low heat until beef is tender, about 2 1/2 hours.
- Mix corn starch and water in a small bowl and add to the beef goulash. Bring beef mix back to a boil for 1 minute, stirring until thickened.
- Meanwhile, cook pasta according to directions and serve goulash over the top.
- Sprinkle with fresh parsley.
Adapted from Betty Crocker’s Cookbook (1978 edition)