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Depending on where you live in the world, the beginning of winter is usually ushered in with the arrival of richer, heartier meals.  The kind that fill you up and stick to your ribs, warming your body up inside and out.  A favorite of mine has always been this old family recipe, passed down from generation to generation.  It was there when my grandparents ran the luncheonette on Staten Island.  It was there when my father was the cook at Engine 15 in Manhattan.  It’s been with me throughout my travels from coast to coast.  Now, it can be with you where ever you are or chose to go.  This exquisite eat always ensures an enthusiastic experience from anyone who has the pleasure of preparing it.  It’s not just any goulash, it’s “Damn Good Goulash”.  Try this recipe yourself and you’ll find out how it got it’s name.



-4 Lbs. of bottom round roast.  Trimmed and cubed into bite sized pieces

-6 Medium sized onions (chopped)

-1 Package of fresh mushrooms (chopped)

-3/4 teaspoons of dry mustard

-4 Teaspoons of Hungarian paprika (The regular kind works fine though)

-6 Tablespoons of brown sugar

-3 and a half teaspoons of salt

-9 Tablespoons of worchester sauce

-1 Tablespoon of apple cider vinegar

-1 Small can of tomato sauce

-4 and a half cups of water

-1 Can of beef broth

-1 Teaspoon of liquid smoke

-Hot buttered noodles

-2 Tablespoons of olive oil


1. Clean, arrange and prepare ingredients.

2. Brown meat in oil in large pot, crock pot or dutch oven.

3. Add onions and continue browning, stirring until onions are limp and translucent.

4. Add all other ingredients, except noodles, to the pot and stir well.

5. Cover and simmer for 2 and a half to 3 hours, stirring occasionally.

6. Thicken (if necessary) with cold water and several teaspoons of flour or wondra.

7. Serve over hot buttered noodles with biscuits and cold beer.  Serves up to 6 hungry individuals.