School dinner goulash

Here’s something I shared last year; it has been a really bright but chilly day today, just right for a spot of goulash:

When we go on our family holiday, each family takes it in turns to cook dinner, plus we have sausages on the first night which is easy, and ham and leftovers on the last night, which is also easy!

This year when it was our turn, we decided to cook goulash, and it was delicious… I’m not sure what recipe my husband used, probably several put together which he thought would suit our likes! I didn’t think to look in the old school dinner recipe book my mother-in-law when she was in charge of a school kitchen! It actually sounds good… although the addition of pasta sounds unusual – but I actually don’t know that much about Hungarian food, so maybe it is traditional! The recipe starts off with 16-18lbs of beef… I’ve tried to scale it down, and here it is:

  • 2 lb stewing beef
  • ¼ lb onions, sliced
  • ½ lb carrots, sliced
  • 2 oz tomato purée
  • 1 oz paprika
  • 1 oz macaroni
  • 1 pint water
  • 2 oz flour
  • seasoning to taste
  • chopped parsley

mix for seasoning:

  • 1 oz salt
  • 1 oz pepper
  • 1 oz mustard
  • ½ tsp nutmeg
  • 1 tsp ground ginger
  • ¼ oz sage
  • ¼ thyme
  1. toss the meat in the paprika and seasoning
  2. fry the meat and vegetables lightly
  3. put in oven proof dish and add the purée and enough water to cover
  4. bring to boil and simmer for 2 hours
  5. add macaroni and cook for a further half hour
  6. blend the flour with the water and thicken the sauce
  7. garnish with chopped parsley


  1. David Lewis

    Some Italians that I know make a pasta sauce called something like carbonary which was made by hunters and they add wild mushrooms and scrape burnt toast into it. Love the earthy campfire taste and it keeps werewolfs away.

    Liked by 1 person

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