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“My mom got this recipe from the Hamlyn Cookbook she picked up while visiting her family in England. It is oh so yummy and different from the other goulash recipes out there. I don't put the mushrooms in as a matter of taste.”
READY IN:
2hrs
SERVES:
4
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter and fry onions and meat lightly in heavy saucepan. Stir in paprika, then tomatoes. Dissolve bouillon cube and tomato paste in 16 oz boiling water. Add to pan, seasaon with salt and pepper to taste. Simmer, covered, about 1 hour.
  2. Stir well and add potatoes. Cook for another 45 minutes. Add mushrooms the last 10 minutes.
  3. Serve in a casserole dish that has been warmed. Top with sour cream and sprinkle with a little paprika.

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