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Faux Goulasch

(1 Votes)


  • 4 large onions, peeled and thinly sliced
  • 1 tablespoon (15 mL) oil
  • 1 lb. (500 g.) round or chuck beef, all fat removed, and thinly sliced
  • into pieces about two to three inches long, one inch wide, or small cubes
  • 1 can (8 oz., 227 g.) tomato paste
  • 1 cup (227 mL) water, boiling or at least very hot
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 1/2 mL) freshly-ground black pepper
  • 1 tablespoon (15 mL) paprika or more, to taste

Heat oil in a small dutch oven or other heavy pan with tightly- fitted cover. Add onion, cover, and cook slowly about ten minutes, until onions are soft, but not browned. Remove onions from pan, raise heat, and brown strips or cubes of meat. Add onion, remaining ingredients, stir well, bring to boil, reduce to simmer, cover and cook slowly as long as possible (at least 2-3 hours) either on stove top or in an oven at 250 F (120 C). The onions will have almost completely dissolved into the sauce. Serve over noodles, rice, spaetzle, or (this is delicious) bake shepherd's-pie-style with topping of mashed potato mixed with beaten egg. Best cooked the day before and reheated.

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