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HERTA HUBLER’S GOULASH

Ingredients
2 pounds beef stew meat 3 beef bouillon cubes
1 medium onion diced 1/4 cup sour cream (optional)
2 dashes of pepper 1 tablespoon sugar
palm full of salt oil
palm full of paprika

Instructions
Beef must be about 1 inch to an inch and a half cubes and brown in oil. Take out of
pot, save beef and empty juice. Add another tablespoon of oil to the pot and brown
onion. When the onions are browned put the browned beef cubes back into the pot.
Cover the beef with water and then add the pepper, salt, paprika, beef bouillon cubes
and sugar. Simmer for about 3 hours adding more water if necessary until meat is
soft. Make gravy by adding wondra f lour or however you wish. When finished add the
sour cream and mix

This recipe was from Herta Nehlsen Hubler’s Mom, Rosa Gertrud Nehlsen. I always
remember going to my Oma’s apartment and eating in the dining room with the
beautiful chandelier, white linen table cloth, the beautiful china and crystal. It was
always a special day to eat at my Oma’s and sometimes with other relatives who
came for dinner. When Oma couldn’t make the goulash dinner anymore my Mom took
over this dish. I used to tell her that it was never as red as Oma’s was. So, she added
more paprika. Mom used to make this goulash in the pressure cooker. I do not
remember how Oma made it. I make it on top of the stove. This meal is usually made
with Spaetzle.

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