Since fall has officially begun, although today’s temperature is 85°, I decided to start thinking ahead. Halloween will be here before we know it and I was thinking about some fun Halloween party treats. And because I can never follow a straight path in my thinking Halloween treats turned into making Mother Dracula’s Transylvanian Goulash for dinner.
There are as many gulyas recipes as there are housewives in Europe. Hungarian, Romanian, and German, households all have their personal “authentic” recipes. Some people swear that it’s not really goulash unless it has roughly 20 cups of paprika. Others claim it isn’t authentic if it has tomato paste and still others say it should be more of a soup than a thick stew-like dish.
There also seems to be debate about adding vegetables as well as what it should be served over and with. Should it have potatoes and carrots or no vegetables at all? Should it be served just as is or over noodles, mashed potatoes or corn meal porridge? It seems that “authentic” gulyas is whatever way mama makes it.
I decided to make it just the way Dracula’s mama did back in the day. She was an inventive cook and had the world’s first slow cooker. That’s my story and I’m sticking to it!
The first step is cutting the beef into bite size pieces.
Next I mix my flour, paprika, salt, and pepper.
I roll the beef pieces around in the flour mixture to coat the beef all over.
Next I cut the onions into thin strips. And put the beef in the bottom of the slow cooker and layer the onions over it.
The tomatoes (with the juice), the tomato paste, garlic, and beef broth are added to the slow cooker.
Then I simply set the slow cooker and wait.
Mother Dracula’s Transylvanian Goulash served on a bed of polenta and topped with sour cream and parsley.
Mother Dracula’s Transylvanian Goulash
- 3 lbs. beef chuck roast, cut in 1 inch cubes
- 2 medium onions
- 6 teaspoons paprika
- 3 teaspoons salt
- 2 teaspoon ground black pepper
- 1/2 cup flour
- 2 cloves garlic, chopped small
- 1 – 28 oz. can of whole tomatoes
- 1 tablespoon tomato paste
- 2 cups beef broth
- Fresh parsley, chopped for garnish
- Sour cream
- Cut the beef into 1 inch cubes.
- Combine paprika, salt, and pepper in a large bowl.
- Roll the beef cubes in the seasonings to coat all over.
- Cut the onions into thin strips.
- Pour all the ingredients except the parsley and sour cream into a slow cooker.
- Cook on low for 6 – 8 hours.
- Spoon into large bowls over cornmeal porridge, egg noodles or mashed potatoes. Garnish with parsley and top with sour cream.
And while you eat you can entertain your kids with these perfect for Mother Dracula’s Transylvanian Goulash dinner riddles
Q – How did Dracula cross the ocean?
A – In a blood vessel!
Q – What kind of dog does Dracula have?
A – A blood hound!
Q – Why didn’t Dracula become an artist?
A – It just wasn’t in his blood