Family Visits for Goulash, by Werner & Lisa Fricker

Karina and I had made a trip to Costco with Werner III, and we arrived home and the Deely Family and Emily Fricker were at our house visiting last Saturday.

We had some snacks and then it seemed to me that it was time to start dinner. We got some lovely beef cubes from the store, and I decided to make some Goulash. I began with the onions and Werner III worked on the beef. I made the dough for Nockerl and Karina made them. I also made a sour cream lettuce salad.

Needless to say, everyone enjoyed dinner and it just turned out really well even if I do say so myself!

Goulash Fricker Style

  • Onions (the more the better, for 4 pounds of meat, I use 4-5 onions)
  • Oil (to cover the bottom of the pan)
  • Beef Stew Meat (I usually use about 4 lbs for 5 of us)
  • Garlic (I use one tablespoon of the kind in the jar with olive oil)
  • Salt
  • Pepper
  • Sweet Paprika  (you can add some hot if you want a kick)
  • Water
  • Red Wine (optional) approx. 1 cup
  • Sour Cream (optional)

Chop onions and sauté in oil in bottom of large pot. You just want them soft not browned. Add garlic and sauté for a few minutes.

Add Salt and Pepper to onions, and Paprika, a few tablespoons, you can tell by the color if you have enough.

While the onions are cooking, I re-cut the meat into smaller cubes and trim the large pieces of fat off if there are any. After trimming I salt the meat.

Add the meat to the onions in the pot once they are sautéed. Once the meat is browned, add 1-2 cups of water, or enough to cover all the meat. Werner uses less water than I do, he barely covers the meat with water. I use a little more to make sure it is covered and then I check if any needs to be added during cooking.

Add wine here if you are using it. Bring to a boil and then simmer.

Simmer for an hour or longer until the meat is tender, you may need longer for larger quantities. I check here to make sure there is enough salt, add more if needed.

You can add a little bit of sour cream at the end if you like the sauce thicker. Or a slurry with flour or corn starch.

Good Luck!!

Werner and Lisa Fricker

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