Mamis Gulasch

My Kitchen

“Mamis Gulasch” translates to “Mommy’s Goulash” and is THE speciality of the house, so to speak. 🧑‍🍳

Harry has cooked this dish for various friends and, so far, everybody has loved it, our 🐸 daughter Nici and myself included. 😋

Of course, we are not talking about the classic Hungarian goulash that you might know.

In fact, it is a recipe from my mother-in-law, hence the name the dish has been given by Harry.

Unfortunately, I never got to meet my mom-in-law as she passed away 20 years ago. 😢

Luckily, she had already given her goulash recipe to her son who would later become my loving husband. He always loved coming home, knowing that his Mom would cook his favourite dish. ☺️

So, he learned how to cook it – frankly, it is not really complicated – and considers it his Mom’s legacy wherefore he is reluctant to share the recipe outside the family.

But because he loves me so much ❤️ and just can’t resist my blue eyes , he gave me permission to share this with you all. So, consider yourselves lucky. 😉

What we need:

  • 1000g (35oz) beef cut into cubes
  • 1000g (35oz) onions
  • 1200g (42oz) tinned mushrooms with whole caps
  • 250ml (½pt) whipping creme
  • A pinch or two of salt
  • A pinch or two of pepper
  • A pinch or two of sweet paprika
  • 1 tbsp margarine
  • Potatoes
  • Red cabbage

How to do it:

  • Cut the onions into small cubes.
  • Cut all the mushrooms in half, except for the tiny ones.
  • Heat the margarine and sear the beef.
  • Add the salt, pepper and sweet paprika. Keep them ready to season according to taste when the beef is done.
  • When the beef has taken on a nice brown colour, add half of the onions.
  • Add some water so that the beef is completely covered. Let it boil at medium heat until the beef is nice and tender (90 minutes approx.).
  • Stir regularly so that the beef doesn’t stick.
  • Refill with water to make sure the beef remains completely covered.
  • When the beef is nice and tender, add the remaining onions.
  • Add the mushrooms, let it simmer at low heat for another 15 minutes.
  • Add the whipping cream.
  • Keep stirring until the potatoes are done.

Obviously, we like to serve “Mami’s Gulasch” with boiled potatoes and red cabbage.

Cut the onions into small cubes.
Cut all the mushrooms in half, except for the tiny ones.
Heat the margarine and sear the beef.
Add the salt, pepper and sweet paprika. Keep them ready to season according to taste when the beef is done.
When the beef has taken on a nice brown colour, add half of the onions.
Add some water so that the beef is completely covered. Let it boil at medium heat until the beef is nice and tender (90 minutes approx.).
Stir regularly so that the beef doesn’t stick.
Refill with water to make sure the beef remains completely covered.
When the beef is nice and tender, add the remaining onions.
Add the mushrooms, let it simmer at low heat for another 15 minutes.
Add the whipping cream.
Keep stirring until the potatoes are done.

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