Czechoslovakian Goulash
Submitted by rad7912
A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.
YIELD
6 servingsPREP
5 minCOOK
30 minREADY
35 minThis is goulash the way a lot of Midwestern families grew up eating it. Not the paprika-heavy Hungarian original, but a beefy, vegetable-packed stew that stretches a pound of round steak into a meal for six.
Browned beef gets simmered with potatoes, cabbage, carrots, and vegetable juice cocktail. A hit of ketchup and Worcestershire sauce rounds out the broth with that tangy, savory backbone.
It’s the kind of no-fuss cooking where you brown the meat, dump everything in the pot, and let it bubble away until the vegetables are tender. Thirty-five minutes, one pot, dinner done.
Kitchen Tips
- Brown the beef in batches so it sears instead of steaming. Good color means good flavor.
- Chili powder here isn’t for heat, it’s for depth. Start with a teaspoon and adjust.
- The vegetable juice acts as both broth and seasoning. V8 works well here.
- Serve with crusty bread to soak up the broth.
Ingredients
Directions
Brown cut up pieces of meat.
Season with chili powder, salt and black pepper.
Add chopped vegetables and vegetable juice.
Add ketchup and Worcestershire sauce to taste.
Add water as needed. Cook until vegetables are tender and meat is done.
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