This is one of our favorite recipes. It's easy, freezes beautifully, serves a multitude and is even better the day after. It's a soup, it's a stew, as we prefer a stoup!! There are lots of variations. Some with carrots, potatoes, root vegetables … like a soup or stew. This is ours and we prefer the flavors of the tomatoes, onions and peppers.
March 15, 2017


Brown the meat in the butter/oil; add all the ingredients in Group A; simmer for about 20 minutes.

Combine all the ingredients thru vinegar in Group B; taste and adjust to your palate; add to Group A. Cook together for 20 minutes (covered).

Add in tomatoes, pepper and celery (Group C) and cook for another 45 minutes (uncovered). Repeatedly check and stir.

Taste for tenderness, using the back of a large wooden spoon to break up the meat as needed.

Combine the flour and water and mix until smooth; slowly add the mixture into the goulash and stir slowly until your sauce thickens.

Best served over hearty noodles or boiled new potatoes, crusty bread and cucumber salad, beets (warm or pickled).

Recipe courtesy of Morag Hornsby, Serves You Right Catering


  • 2# beef tips (cut into ½ to 1 in. cubes)
  • 1# pork loin (cut into ½ in. cubes)
  • 3 c. yellow onions (chopped)
  • 3 Tbsp garlic (diced)
  • 3 Tbsp butter or oil (more or less as needed for browning)
  • 4 Tbsp brown sugar
  • 1 tsp dry mustard
  • 1 Tbsp Dijon mustard
  • 4 Tbsp Hungarian Paprika
  • 1 tsp celery salt
  • ½ c. Worcestershire sauce
  • 3 c. beef stock
  • 3 tsp apple cider vinegar
  • 2 cans tomatoes (15 oz. each, chopped)
  • 4 fresh green peppers, roughly chopped
  • 2 celery stalks, chopped including leaves
  • ½ cup flour
  • ¼ cup water
  • Harrissa paste (to taste)
  • Salt and pepper (to taste)
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