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Viennese Goulash (1/25/2008)

Viennese Goulash

4 lbs. Boneless beef chuck roast, trimmed of excess fat and cut into 1-inch cubes.
1 tablespoon vegetable oil
3 tablespoons sweet paprika
1 8 oz. Package sliced mushrooms
1 large yellow onion, chopped
1 tablespoon minced garlic
1 ½ teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon thyme
1 tsp. Marjoram
1 bay leaf
¾ cup dry white wine
¼ cup water
3 tablespoons flour
½ cup reduced-fat sour cream
Wide egg noodles (cooked)

In a large skillet, add oil and heat over medium heat. Add beef cubes and brown on all sides. Using a slotted spoon, transfer beef to large crock pot. Add up to ¼ cup drippings from skillet to crock pot. Sprinkle with paprika. Add mushrooms, onion, garlic, salt, pepper, thyme, marjoram and bay leaf. Mix well, cover and cook on high for 1 hour.

Stir in wine. Cover and cook on low for 3 hours.

In a small bowl, stir the water into the flour. Blend about ½ cup hot stew liquid into the flour mixture. Stir back into the goulash, then cook and stir for about one minute to thicken the stew. Cover and cook on low until beef is tender, about a half an hour. Blend in sour cream and serve over cooked wide egg noodles, perhaps with some poppy seeds.

This weeks recommended wine from Van's Liquor Store in East Dubuque-Kunde Estate Chardonnay.

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