Thirty Years Later, Just as Good

Aunt Jeanne's recipe

Hungarian Goulash: A family favorite.

by Bonita Y. McCoy

When I was planning to get married, several people in my family gave me wedding showers. One of the showers was what used be called a pounding. That is where everyone brings the happy couple a pound of this or a pound of that. It could be rice, flour, sugar, butter. Whatever would help the two start out on the right foot and help fill their pantry.

Along with the food items at this shower, the guests also brought me one of their favorite recipes. Several of these I still have and use, over thirty years later.

One of my family’s favorite from that shower was given to me by my Aunt Jeanne, and I wanted to share it with you today.

Hungarian Goulash

(For the Crock-pot)

Serves 6

2 lbs beef cubed                                   2 TBS Worcestershire Sauce

1 large onion sliced                             1 cup water

1 clove of garlic minced                     2 tsp salt

½ cup ketchup                                       2 tsp paprika

1 TBS brown sugar                              ½ tsp mustard


Place meat in crock-pot. Place sliced onion over meat. Combine garlic, ketchup, Worcestershire sauce, sugar, paprika, and mustard. Stir in 1 cup water. Pour over meat and onions. Cover and cook on low 8 to 10 hours.

When done, dissolve ¼ cup cornstarch in a small amount of cold water. Stir into meat. Cook on high for 10 to 15 minutes. Serve over rice or noodles.

Happy Eating!