Nic's Goulash


Nic was Dan's roommate in college (UCSC). His grandmother taught him this simple yet dee-lish dish and Dan's been cooking it ever since.

  • 2 lbs. beef (or more) cut into 1-inch cubes

  • many onions chopped small

  • much paprika (4 tbs or more)

Heat casserole (high heat), add oil or butter, sear meat (don't stew it).

Add onions, mix, cover.

Make sure there is enough juice to keep everything wet -- add bouillion or beer, yes!

Lower heat to a simmer. Cook for 1-2 hours.

Potatoes and carrots optional.

Especially good over buttered noodles. Pappardelle!