Sometimes good things can happen when we really don’t mean for them to happen, and where I come from, we call this a happy accident.
Back when I tested this historic recipe for Rosie’s Riveting Recipes, I of course started preparing it according to the original recipe. Tomatoes are an option, but I decided to use a canned of diced tomatoes instead of fresh. Popped open the can and dumped them in, only to discover that I’d added Italian style tomatoes instead of plain tomatoes. Well, no harm done. In fact, that extra flavor gave the recipe some added zing. So, even though it’s not listed as an “official” ingredient, try it with a can of Italian flavored tomatoes, or add a teaspoon of Italian seasoning. You’ll love it.
- 2 lbs beef chuck, neck or flank meat
- 2 tablespoons butter, margarine or drippings
- 1 cup chopped onion
- 1 cup water
- 1/8 teaspoon caraway seed (if desired)
- 1/2 teaspoon marjoram
- 1 1/2 teaspoon salt
- 1 clove garlic
Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2 1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.
Note: Beef or chicken broth can also be substituted for water.