Recipe(tried): Sunday Dinner - Helena's Hungarian Goulash

It's Sunday and it's cold - which made me get out some old recipes, remembering good meals in earlier times. When I saw this stained and torn recipe card, I knew it was just what I wanted for dinner.

HELENA'S HUNGARIAN GOULASH

Helena was a housekeeper at the hospital I worked at in Alaska, and she brought this to many potlucks. She was Hungarian and it was her mother's recipe. Remember to use sweet paprika, though you can replace part of the spice with the hot variety. I also make a point of buying paprika at a spice shop - it's much better and tastier than the old dry stuff at the superstore. Here's how Helena told me to make it:

3 tbsp butter
3 large onions, sliced
3 cloves garlic, chopped
1/2 tsp dried marjoram
1/2 tsp dried oregano
2 tbsp fresh chopped parsley, plus more for garnish
1 1/2 lbs each lean beef and veal, cubed and pounded well
Additional butter or 1 tbsp canola oil (if needed)
3 tbsp paprika
Salt
1 (6 oz) can tomato paste
2 cups beef broth [low-sodium]
Bay leaf
1/2 tsp thyme
2 tbsp caraway seeds
1 (1 lb) pkg wide egg noodles
1 tbsp butter (for the noodles)
1 tsp poppy seeds

Melt butter, add onions and garlic; saute til onions are limp and lightly browned.

Then add marjoram, oregano and 2 Tbsp fresh parsley, stir well for one minute. Remove from pan and set aside.

Add beef and veal to pan. Add more butter or 1 tbsp canola oil if needed to prevent sticking/burning. Sprinkle with paprika and 1 tsp salt. Brown the meat well.

Add in onion mixture; cover and simmer 30 minutes, stirring frequently over low heat.

Add tomato paste, beef broth (I use low-sodium, and have used chicken broth on occasion, too), bay leaf, thyme, and caraway seed. Stir well to mix. Bring to a boil, reduce heat to simmer, and cook 1 1/2 hours, covered; add more beef broth as needed to keep mixture very moist. Remove bay leaf before serving.

Meanwhile, cook egg noodles; drain and mix in 1 tbsp butter and poppy seeds.

To serve, spread noodles on large warmed platter. Pour goulash over noodles and serve. Sprinkle with extra chopped parsley.

Serve with rolls and salad, and slices of fresh, crisp apple.