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Chef Scott: Homemade Hungarian Goulash

Chef Scott has some very fond memories. “You know when I was growing up, my grandmother used to take us to a place called ‘Sindt’s Bring ̵...

Chef Scott has some very fond memories.

"You know when I was growing up, my grandmother used to take us to a place called 'Sindt's Bring 'Er Inn' in west end Davenport," says Chef Scott, director of Scott Community College's Culinary Arts and Hospitality Management Center.

"They had the best Hungarian Goulash.   We're going to try to mimic that today."

1.  Render down 1 pound of ground beef in a frying pan
2.  Add 1/2 cup celery
3.  Add 1/2 cup onion
4.  Add 1 tsp of red pepper flakes
5.  Add 1 Tbsp paprika
6.  Add 1/4 cup (or eight count) of peperoncino
7.  Stir together
8.  Add 5 cloves
9.  Add three Bay leaves (whole)
10.  Add 1 tsp of oregano
11.  Add 2 Tbsp of Worchester sauce
12.  Add 12 ounce can of tomato sauce
13.  Add 24 ounce can diced tomato
14.  Add 3 cups beef broth
15.  Stir together
16.  Add 2 cups of macaroni
17.  Cook for 20 minutes on medium heat

Lay down on a bed of sauerkraut or cabbage and add a couple ladles of goulash to each plate.

Remember to remove the Bay leaves.

"Oh does this bring back memories, says Chef Scott.

"West end Hungarian Goulash, just like my grandma used to make."

"Enjoy!"

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