This is my Mother's German goulash recipe. I always called it Mama's Goulash, but the grandchildren renamed it Oma's Goulash. So that's been it's name for a while. Everybody in the family makes it, but nobody can make it to taste as good as Oma's! My mother never measured, so I had to watch. This is as close as it gets.
Start with 2-1/2 to 3 pounds of boneless chuck roast. Wash the meat under cold water and pat dry with a paper towel.
I realized my knife was dull, so Larry sharpened them. What a difference! Much easier to slice. You need a good, sharp knife. Cut the meat into cubes.
Cut up the onion and green pepper. Pat the beef cubes dry with a paper towel. Very important so that the meat will brown nicely.
I'm using Crisco because that's what my mother used. You could use vegetable oil, but not olive oil. I'm also using my feisty red Le Creuset Dutch oven. Very "Julie and Julia". A cast iron pot works well too.
Add the meat to the hot oil and let it brown for about 5 minutes without stirring. Then add the vegetables. Add salt, pepper and paprika and give it a good stir.
Let the meat brown.
This will take about 20 minutes. This is a very important step to ensure brown meat and great flavor.
Don't be impatient. Wait until all the accumulated liquid has evaporated.
Then the meat will begin to brown nicely. Brown another 5 minutes, stirring occasionally.
Add the 4 C of water, stirring up the browned bits on the bottom. Crumble in the 2 beef bullion cubes.
Bring to a boil.
Mix the slurry in a jar. Slurry:a mixture of flour and water used to thicken gravy and sauces.
1/2 C flour and 1 C water shaken in a jar.
Stir the slurry into the simmering broth.
Bring to a boil, stir until thickened, about 2 minutes.
Add the red pepper flakes, becase goulash needs a little kick.
Reduce heat to simmer. Cover and let cook for 2-1/2 hours. It will make your house smell wonderful!
I know, cute red pot right?
Done!
Look at all that great gravy! Serve it up on a bed of noodles. Have a spoon handy to get lots of gravy with each bite. You can also serve it the authentic German way with potato dumplings or spaetzle and red cabbage as my mother often did.
You can copy and paste the picture and condensed recipe below.
*********************
Oma's Goulash
2-1/2 to 3 pound beef chuck roast
1/4 C shortening
1-1/2 t salt
1 t pepper
1 t paprika
1/2 t red pepper flakes
1 large onion, chopped
1 small green pepper, cut-up
4 C water
2 beef bouillon cubes
slurry: 1/2 C flour & 1 C water
Heat the shortening in a heavy 5 qt Dutch oven style pot. Dry the beef well with a paper towel.
Add the beef and let brown for about five minutes. Add the onion, green pepper, salt and pepper. Brown well until all the moisture evaporates, about 20 minutes. Sprinkle with paprika. Give it a good stir. Add the 4 cups of water, stirring to loosen up the browned bits on the bottom. Bring to a boil. Stir in the slurry and bring to a boil again, stirring until thickened. Add the red pepper flakes, stir. Cover and reduce the heat to low and let simmer for 2-1/2 hours until the beef is fork tender.
Guten Appetit!
Katie Jaeger at 91
Every time I make this it's an "I Remember Mama" moment.
Mama and me in the kitchen.
Links:
Foodie Friday
2 tablespoons vegetable oil
NOTE: I used a 1000 watt microwave and it took exactly 3 minutes. If your microwave is different than that, you may have to adjust the cooking time.
We really enjoyed this dessert. I also have a chocolate version that I will post later. Serve it plain or top it with ANY kind of cooked fruit. Today's cheesecake was topped with fresh peach & cinnamon, yummm!!
Pour mixture over graham cracker crust and spread evenly. Place loaf pan inside of an 8" or 9" cake pan and fill the round cake pan with hot water (depth of hot water should be half way up the loaf pan). Bake on center rack at 325 for 28 to 33 minutes (my oven took the full 33 minutes). Cheesecake is done when the center is set but it still jiggles just a little. 
Peel, pit and chop the peach. Place it, and the butter,in a small saucepan. Add the sugars, cinnamon and vanilla. Cook on medium low heat, stirring, until the peaches are half way tender (watch them, they cook quickly). Stir the cornstarch into the water and add to the peaches while stirring. Cook until thick and bubbly (about another minute). Serve warm (or chilled) on the cheesecake.
I have been making this classic cookie for so long (and so often) that I no longer need a recipe. It has been my "go to" cookie for decades. It is sweet, crispy (but not hard) and light as air. A great cookie for the lunch box, bake sale or to send off to your college freshman.
