Hungarian Beef Goulash
This is so delicious! It seems like something kids would probably like as well. I found the recipe in the Joy of Cooking cookbook and stick to the recipe pretty much. In America, some people say 'goulash' when they mean macaroni noodles with hamburger and a little red sauce to hold it together. That isn't Hungarian goulash. This goulash is very saucy, red from the V-8 juice and paprika, and has nice bite-sized pieces of stew beef/chuck. I recommend using chuck steak and cutting it into bite-sized pieces rather than buying precut 'stew beef meat'. Both are fine, but the chuck is more tender than some of the cuts they put in the precut packs. Trim fat off the chuck. By the way, you dice the green pepper fine enough that after the 1 1/2 hrs cooking, you can no longer see green pepper in it any longer. It's just incorporated into the sauce.
Good served over egg noodles. Also good over spaetzle (those
yummy little German egg-flour dumplings the size of large peas.) Yet
spaetzle is so good on its own that the flavor gets overwhelmed by the
flavor of this sauce. We prefer the egg noodles for this reson. (Plus
it's so easy to boil egg noodles!) If you want the Spaeztle recipe,
look under the Pasta/Noodles category.
1. Brown meat in butter/oil. Do not drain.