Ingredients
- 1 1/2 pounds boneless lean chuck roast, cut into 1 1/2" cubes
- 1/3 cup shortening
- 2 medium onions, chopped
- 1 clove garlic, minced
- 2 tablespoons flour
- 1/2 to 3/4 teaspoons salt
- 1 tablespoon paprika
- Dash of thyme
- 1 14.5-ounce can whole or diced tomatoes
- Water
- 1 8-ounce can tomato sauce
- 3 beef bouillon cubes
- 1 bouquet garni (1 bay leaf, 1 stalk celery with leaves, a few sprigs of fresh parsley tied together with string)
- 1 16-ounce box cooked rigatoni (save about a cup of the pasta water)
- Grated Parmesan cheese
Directions
- Brown beef slowly in hot shortening to develop flavor. Add onions and cook until onions are tender. Add garlic and cook another 1-2 minutes. Blend in flour, salt, paprika and thyme.
- Drain whole tomatoes, reserving liquid. Add water to liquid to make 1 1/2 cups and add to meat. Add tomatoes (coarsely chop if using whole tomatoes) and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer, (do not boil) about 1 1/2 hours or until meat is tender. Stir occasionally. Remove bouquet garni. Stir in cooked pasta. Add some of the pasta water if you prefer the meat mixture a little thinner.
- Ladle into dishes and sprinkle with grated Parmesan cheese.
https://www.cutco.com/learn/barbaras-hungarian-goulash