I just recently found out that my best friend, Georgette, asked my dad for his Hungarian Goulash recipe and he wrote it out for her. The picture above is that very special recipe of which I am grateful she kept and shared with me. His recipe calls for a crock pot, however, I made it stove top and just kept an eye on the water level.
The important ingredient in this one is the seasoning pack, which you can get at Cost Plus World Markets, if they are in your area.
My mom and dad use to make this meal throughout my childhood. When she made it my dad would talk about how he grew up eating this dish and how his family had a Hungarian lineage. In fact, he would speak of memories of his mom making Hungarian Goulash for him when he was young. Unfortunately, his mom died when he was nine-years-old so I never had the chance to meet her.
The picture below from the left, my dad, his mom, and his brother in 1936. Other picture below is my dad in me in San Diego 1998.
Lean stew meat
2 cups water
2 yellow onions
Knorr’s Goulash seasoning pack
2 tsp paprika (hot flavor)
4 potatoes (peeled and diced)
Salt and pepper to taste
Cut stew meat into 2 inch pieces, salt and pepper and brown in olive oil.
Add all ingredients other than potatoes and simmer on the stove top for several hours, or use a crock pot.
During the last hour of simmer, place potatoes in pot and continue to simmer until potatoes are cooked through.
Serve over noodles.