Ingredients
1 Tbsp. oil
1 1/2 lb. beef or venison cubes
1 envelope onion soup mix
4 1/2 tsp. paprika
1 (16 oz.) can stewed tomatoes
2 Tbsp. flour
salt to taste
1 c. water
1 pkg. broad egg noodles
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Sweet Hungarian paprika — goulash, chicken paprikash, deviled eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Long-aged red miso — richer, deeper umami for stews and glazes
Barley miso — heartier, earthier than rice miso for winter soups
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Sweet Hungarian paprika — goulash, chicken paprikash, deviled eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Long-aged red miso — richer, deeper umami for stews and glazes
Barley miso — heartier, earthier than rice miso for winter soups
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In large saucepan heat oil and brown meat. Add onion soup mix and paprika blended with tomatoes. Simmer, covered, stirring occasionally, 1 1/2 hours or until meat is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Cook noodles according to package directions. To serve, arrange goulash over noodles and garnish with parsley. Makes about 6 servings.