Garmer’s Goulash

A hearty stew, just right for supper on a cold winter’s night

RECIPE IDEA: This recipe was a regular in the winter rotation while living in Chicago. Our home was filled with the fragrance of simmering goulash and bread baking. It was a perfect meal for sitting inside looking out at the snow.


Garmer's Goulash Nutrition Label

Garmer’s Goulash Nutrition Label

Serves 6 to 8

2 lb round steak
2 medium onions
Olive oil
1/2 cup of ketchup
3 or 4 potatoes
salt and pepper
2 Tbl cornstarch

Cut the round steak into bite-sized cubes. Chop the onions. Cover the bottom of a heavy pan with a thin layer of olive oil. Brown the steak and onion in the oil over medium heat. Reduce heat to low and add the ketchup. Cover and simmer for 2 and 1/2 hours over low heat until meat is tender.

Peel and cut the potatoes into bite-sized pieces. (If you use red potatoes, leave the skins on.) Add to the pot and just enough water to cover the potatoes. Simmer on low heat until the potatoes are cooked.

Remove the potatoes. Mix the cornstarch with a little water from the pot; then add the mixture to the pot. Stir well and cook for 5 or 10 minutes more until the gravy is thickened.

Return the potatoes to the pot to warm them.

For pleasant ambiance, place the pot on the table and let each one ladle the goulash into their own bowl. Serve with dark whole grain bread and butter. Cooked beets make a nice complement to the goulash. Then serve apple slices for dessert.

~ Don

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