GRANDMA'S HUNGARIAN GOULASH

Grandma's Hungarian Goulash image

Provided by Linda Kauppinen

Time 4h45m

Number Of Ingredients 18

4 lb boneless chuck roast
4 Tbsp cooking oil
2/3 c flour
2 tsp salt
1 dash(es) pepper
2 tsp paprika ( i use hungarian paprika when i can get it)
1 pkg mushrooms (i use baby bellas)
1 c chopped onion
4 Tbsp catsup or 2 tbsp tomato paste
3 bay leaves
2 clove garlic, fresh, sliced in half and smashed to release flavor
6-8 beef bouillion cubes/or 3-4 cups beef stock
3-4 c water (omit if using beef stock)
1 pkg wide egg noodles
SOUR CREAM SAUCE
1 c sour cream
6 Tbsp flour (more or less)
1-2 c hot cooking liquid from the pot

Steps:

1. In a plastic bag combine flour, paprika, salt and pepper.
2. Cut Chuck Roast into 1 inch cubes and add to flour mixture to dredge.
3. Heat oil in skillet and brown the meat pieces. As the pieces are lightly browned, drain and transfer to stock pot or crock pot.
4. In stock pot or crock pot, stir in water and beef bouillon cubes or beef stock, onion, catsup, mushrooms, garlic and bay leaves. Stove top: Turn to high heat and when mixture starts boiling remove bay leaves, cover and turn heat to simmer for 2 to 4 hours. Crockpot: Turn to high and mixture starts boiling remove bay leaves. Turn to low heat, cover and simmer for 2 to 4 hours.
5. Sour Cream Sauce: 1 cup sour cream, 6 Tbsp flour (more or less), 1-2 cups hot cooking liquid. Combine sour cream and flour and mix together very well so that it is a creamy texture. SLOWLY blend in hot cooking liquid into the sour cream mixture so that it does not curdle.
6. Slowly pour your warm sour cream mixture into the hot mixture of the pot, stirring constantly to blend it thoroughly. Continue to cook and stir constantly until thickened. serve over hot cooked egg noodles. Best Served with a fresh salad with a lovely balsamic dressing, fresh cooked Asparagus, Broccoli or your favorite vegetable and a crusty bread. Updated 10/20/14