Trisha's Receipe for Goulash

by patricialeahy666@btinternet.com
(Wales)

Beef and Pork -Sprinkle in flour - fry until brown - put in oven and season with everything - add tinned or fresh tomatoes - onions and mushrooms if desired - cook slowley for 2 hours.

My family's twist on this

by Chris
(Calgary, Alberta, Canada)

Our family recipe is very similar to this in most of the steps though we use equal amounts of cubed beef and pork to make up 1.5 or 2 lbs of meat.

Usually use only one large softball size onion, though only half of it, the other half reserved for making onion soup at the same time as the Goulasch.

We pull the onion out and let rest while we brown the meat we have already lightly floured. Once done, onion back into the pot, spices in and liquid added to just cover the meat. Usually water, but I've been trying beef boullion with some success. Let simmer/stew over a few hours.

Here is where my recipe diverts, got this from my Uncle in Berlin, you add a half dozen chopped prunes and 2 pineapple rings, cubed, to the stew. Find it gives an interesting sweet/sour flavour. (Insert joke here as to why my elderly Uncle added prunes, but hey, tastes good!)

Just prior to serving, we add a roux to thicken it up to taste and serve over buccatini (long macaroni). Or if we cut up the meat into smaller cubes, we'd serve it as a hearty soup.

Never tried the wine, though as a bachelor this is something I will have to try next time!