This flavorful stew could be made with small amounts of the less tender cuts of beef, which required fewer ration points. Magazine articles often recommended this as a dish that could be made after dinner one evening and refrigerated to reheat for a small dinner party the next night.
2 tablespoons vegetable oil
3 cups sliced onions
1½ pounds beef chuck or round cut into 1-inch cubes
1 pint home-canned or 1 (15-ounce) can tomatoes
2 tablespoons paprika
1 teaspoon salt
¼ cup water
2 tablespoons flour
Cooked buttered noodles or boiled potatoes
Heat 1 tablespoon oil over medium heat in 5-quart Dutch oven. Add onions and sauté until golden. Remove onions to a bowl.
Heat remaining tablespoon oil in same Dutch oven and brown beef cubes on all sides.
Stir in tomatoes, paprika, and salt. Spoon onions and any drippings from bowl over meat. Cover and simmer 1 to 1½ hours or until beef is tender, adding water if necessary. If desired, cool to room temperature and refrigerate overnight.
To serve, skim off any fat from top of broth. Stir water into flour until smooth; stir into goulash. Bring mixture to a boil over medium heat, stirring occasionally. Serve with buttered noodles or potatoes.
4 Servings
“The army will take about 30% of the cranberry crop this year. Included in that will be all that are dehydrated. Civilians will get the little that is canned.”—American Cookery, November 1943