I just decided to make my mother's goulash (or ghoul-ash, if it's Halloween) for dinner tonight and thought I'd share. The amounts are pretty much all 'to taste', but it's really easy...
Mimi's Goulash
1 Tbsp. butter or margarine
1 - 1 1/2 lbs. tender stewing beef
chopped garlic (we like a lot, but use whatever you like)
1 - 1 1/2 tsp. allspice (or more, if you like it)
1 can beef broth
2 cans crushed tomatoes (15 oz.)
2-3 bay leaves
3/4 c. red wine
Melt butter or margarine in large pot (believe it or not, I like to use my wok, which works very well for this). Add beef and brown. Add garlic and allspice and stir for one minute. Add tomatoes, beef broth, and bay leaves. (I like to let this all bubble gently for at least 45 minutes or longer, but sometimes I have to serve quicker and it's still okay.) Add wine and simmer for 15 minutes or so. Serve over noodles.
Mimi's Goulash
1 Tbsp. butter or margarine
1 - 1 1/2 lbs. tender stewing beef
chopped garlic (we like a lot, but use whatever you like)
1 - 1 1/2 tsp. allspice (or more, if you like it)
1 can beef broth
2 cans crushed tomatoes (15 oz.)
2-3 bay leaves
3/4 c. red wine
Melt butter or margarine in large pot (believe it or not, I like to use my wok, which works very well for this). Add beef and brown. Add garlic and allspice and stir for one minute. Add tomatoes, beef broth, and bay leaves. (I like to let this all bubble gently for at least 45 minutes or longer, but sometimes I have to serve quicker and it's still okay.) Add wine and simmer for 15 minutes or so. Serve over noodles.
