Wow! This recipe is really tasty. The aroma floats all over the house and will have everyone asking, “When’s supper gonna be done?” Serve over egg noodles.
3 lbs. stewing beef cut into 1 inch chunks
1 Tbsp. kosher salt
1 tsp. white pepper
2 Tbsp. vegetable oil (not olive)
3 cups chopped yellow onion – 3 large onions
1 heaping Tbsp. minced garlic (from the jar)
3 cups water
1 can tomato paste
1 packet of G. Washington’s Rich Brown Seasoning OR
1 beef bouillon cube
1 Tbsp. paprika
1 bay leaf
Cooked egg noodles
Mix the salt & pepper together and rub in and all over the meat. Heat the oil in a large pot and brown the meat on medium-high and stir until brown on all sides. With a slotted spoon, transfer all the meat to a large bowl. Add the onions & garlic to the pan drippings and saute for about 7 minutes. With a slotted spoon, take the onions out as best you can and transfer them to the big bowl with the meat. Add the water, paste, seasoning packet, paprika and bay leaf to the pan and whisk/stir well. Put the meat & onions back into the pan and all their accumulated juices in the bottom of the pot and mix. Bring to a boil and cover partially. Simmer for 2 1/2 hours stirring occasionally. Serve over egg noodles.
If you need to thicken the goulash, do so by making the following:
2 Tbs. flour
1/2 cup water
Dissolve the flour in the 1/2 cup of water in a small bowl. Stir about 1 cup of the hot gravy into this then return to the pot stirring constantly until it comes to a boil and thickens.