Gregg's Full-Fat Goulash

This is a modified version of a recipe I found in a cookbook published by the place where Kim used to work. In fact, her boss is the one who came up with the basic recipe -- credit her, not me, for the fact that this stuff kicks butt. It is, however, very filling. One bowl of this, served over wide noodles, will probably finish you for the evening. It's best not to nosh beforehand.



  1. Combine flour, garlic salt, paprika, pepper, and meat.

  2. Brown in butter quickly.

  3. Add onions, garlic, tomato puree, and stock.

  4. Cover and bake at 325 degrees for three or four hours.

  5. Optional: serve topped with sour cream and green onions.
Last updated 7/15/96
Gregg Pearlman,

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