Beef Goulash

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds bottom round of beef, cut into -inch cubes
  • ¼ cup butter
  • 4 cups sliced onions
  • 1 veal kidney, cored and diced
  • 1 piece of salt pork (2 inches square), diced
  • 2 tablespoons paprika (sweet rose)
  • 2 tablespoons all-purpose flour
  • cups Beef Stock
  • 1 bay leaf
  • 2 green peppers, seeded and diced


    1. Brown the meat in the butter. Add the onions, kidney and salt pork and cook until onions are golden.

    2. Sprinkle with the paprika and flour. Cook gently for two or three minutes, stirring.

    3. Add the stock, bay leaf and peppers. Cover and simmer slowly for about one and one-half hours, until the beef is tender.