There are many versions of goulash out there, from traditional Hungarian to ‘whatever’s handy to throw in.’ Over the years, I’ve made several versions of all different ‘traditional’ types and I’m old-hand at throwing whatever might taste good into a casserole and calling it dinner.

This however, comes close to a version (with optional corn, beans and mushrooms) I was given as a child, while staying with relatives and visiting Banff National Park.

Ingredients:

2 tbsp oil
2 lbs stewing beef (lean hamburger in a pinch)
2 tbsp plain flour
1 lg Onion, quartered, then sliced thin
2 cloves garlic, finely diced
1 gr. bell pepper, cored & seeded, thinly sliced
1 red bell pepper, cored & seeded, thinly sliced
2 tbsp tomatoe paste w/ 1 tbsp water
1 tbsp Paprika
1 tsp cayenne
1 lg can diced tomatoes
1/4 c red wine
1 can beef consomme
2 tbsp parsley
1/2 tsp black pepper

Optional:

1 c frozen niblet corn, thawed
1 can baked beans
1 lb button mushrooms, quartered

To Serve:

2 c cooked elbow macaroni or
2 c broad egg noodles or
2 c rice
sour cream to garnish

Directions:

Pre-heat oven to 250*F.

Dredge stew meat in flour, and brown well in pan with hot oil. If using hamburger, you do not need to dredge. Remove the meat, leaving drippings and oil, and place in casserole dish. Add onion, garlic, and peppers, cook until softened. Add to the meat, and then the tomato puree mixture and spices. Stir well, before adding the wine, tomatoes and consomme. Finally, add your optional ingredients, if you desire any.

Bake for 1.5 hours, checking half-way through to give it a good stir.

Serve over noodles or elbow macaroni, with sour cream to garnish.

This is on our menu for the big cleaning weekend!

’til next week…
<3 JL