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Goulash à la Grandma Inge

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Ingredients for 4 servings:

  • 500 g peeled tomatoes or a can of peeled tomatoes
  • 1 kg beef goulash
  • 3 large onions
  • 250 g bacon, streaky
  • 500 g minced beef
  • 1 bottle of Hungarian-style paprika sauce
  • 1 cup of cream
  • 2 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 15 minutes

can be prepared very well

The first four ingredients are layered, meaning each ingredient forms a separate layer. The meat is added raw. The minced meat can be fried beforehand; this is a matter of taste; if you don’t fry the minced meat, you may end up with small to large lumps of mince in the dish. Everything is refrigerated overnight. The next day, the dish is baked in the oven at 200°C for two hours. Add the cornstarch at the end, if desired. Rice, bread, or salad go well with this goulash.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Goulash à la Grandma Inge

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