What better way to use up the last bit of paprika in the house than to make Gulyas (aka Hungarian Goulash)? Weekend Cookbook Challenge #8 was to make a dish that is “foreign to you” with as always, a seldom-used (or never used) cookbook from your collection. I chose a recipe from the Good Housekeeping Around the World Cook Book, published in 1958. The book is subtitled “Specialty recipes with a foreign flavour.”

The word Goulash has never promised good things. But after I sampled the dish at a friend’s parents’ parties, I began to turn around on the issue. There are so many variations on the dish that I couldn’t even guess if my dish would match theirs – this book contains another recipe for Transylvanian Goulash that calls for a clove of garlic.

Foreign in culture, and foreign in time, this recipe for Gulyas is. Here we go.


1 lb tomatoes, peeled, seeded and quartered OR 1 28 oz can diced tomatoes
1/3 cup of butter or margarine
1 onion, minced
2 lbs meat, such as a thick steak, or stewing beef, cut into 1 1/2 inch cubes
6 tbsp flour
1 1/2 tsp paprika
1 1/2 tsp of salt
1/2 teaspoon of pepper
2 bay leaves (my addition)


  1. Starting about 2 1/2 hours before you want to eat, melt butter or margarine in a large pot and saute onion until golden – about 5 minutes.
  2. Meanwhile, pour flour into a bowl or onto a plate with a rim and drege the meat cubes likely with flour. Add to the onions, and brown on all sides.
    (Note to my technical writing teacher: Red meat turns brown when you cook it, which is why we use the verb “brown” in recipes pertaining to meat.)
  3. When meat is browned, add the paprika, salt and pepper, and turn the mixture. Add tomatoes and give it another stir. Add bay leaves if using.
  4. Cover the pot, turn the heat down low, and simmer for 1 1/2 to 2 hours. Go blog something. Simmer until the crappy meat you’re using up in this recipe is tender.
  5. If the gulyas is too thick, add about a cup of water. If it tastes too acidic (i.e. tomatoe-y), stir in a teaspoon of sugar.
  6. Simmer for a few minutes without the cover, to thicken the sauce slightly.
  7. Serve with potatoes, noodles, or a big slice of buttered bread.

Serves 4.

Watch for the WCC roundup here: http://weekendcookbookchallenge.blogspot.com/