Recipe from Pasta Plus!! //


Prep: 15 - Cook: stew time!! (2 hours or more)

Christine's Ghostly Goulash.

  • 1 cup Pillsbury 'Wondra' flour
  • 2 lbs beef - 1 inch cubes
  • 3 peppers, red/green, including pasilla (optional) - diced
  • 3 medium onions, chopped
  • canola oil or any vegetable oil for browning
  • 4 or more TBS sweet paprika
  • 1 bouillion cube plus hot water, or beef broth
  • 2 bay leaves
  • salt and black pepper
  • sour cream when serving.

OO Large, heavy casserole or stewpot with cover, skillet(s) for browning and sautéeing ingredients.

  1. PUT flour in paper or plastic bag. Put in meat cubes, 8 - 10 at a time and shake well to coat with flour.
  2. HEAT the oil in one or two large skillets and brown the meat cubes on 2 or more sides. Use non-stick pan if you want to use less fat.
  3. REMOVE to large, heavy casserole that has a cover.
  4. IN skillet, sauté onions and peppers, add to meat in casserole over very low flame.
  5. SPRINKLE paprika, salt and pepper over goulash and toss.
  6. ADD hot water and bouillon cube - or hot beef broth - to cover ingredients.
  7. ADD bay leaves.
  8. BRING to very low simmer; cook, covered, for several hours. Taste for seasoning.
  9. REMOVE bay leaves, serve with pasta shells, penne, or similar and sour cream.