dsc_1147RECIPE #286, DAY #484


ORIGINAL RECIPE: “Hungarian Goulash on Rye Toasts,” from Mill’s and Ross’s Desperation Dinners*

TIMING: 20 minutes


TOOLS: Nothing special

COOK TYPE: Stovetop

HEALTH: Meat, veggies, and seasonings come together for a warming, comforting bowl of basically healthy food. Add the noodles and sour cream, and you’ve digressed only some. It’s a perfectly acceptable family dinner.


EXPERIENCE: Where I come from, “goulash” is basically spaghetti with macaroni noodles and more broth (and, in the case of a family friend, plenty of brown sugar). Not real authentic. But I have been to Eastern Europe, a couple of times, and I would now prefer my goulash with meat chunks and loads of paprika and caraway. This recipe is a compromise between a Midwestern and an Eastern European stew, thrown together in 20 minutes.

NOTES: In these photos, I whipped this up with leftover ground beef. The cubed veal would be much better.


  1. Heat 2 tablespoons safflower oil in a Dutch oven over medium heat. Add 1 pound cubed veal, season with salt and pepper, and cook until beginning to brown. Add 1 diced onion and 1 diced bell pepper and cook until onion is translucent and meat is browned.
  2. Add 1 teaspoon caraway seed and cook for 30 seconds. Work in 3 tablespoons tomato paste. Add 1 package frozen potatoes (or even better, leftover hash browns or home fries), 1 teaspoon beef bullion, 1 tablespoon paprika, 1 clove pressed garlic, and 1/2 cup water. Bring to a boil, reduce heat to simmer and cover.
  3. Cook for 10 minutes or more, until potatoes are cooked through. Remove from heat and add 3/4 cup sour cream. Taste for seasonings.


Serve with egg noodles, more sour cream, sauer kraut, and beer.

*Recipe changed from the original.


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