Frank's Recipes! Hungarian Goulash for 100

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Hungarian Goulash for 100

Servings: 100 Portions (2 Pans)
Portions: 2/3 Cup Each
Pan Size: 18 by 26-inch Roasting Pan
Temperature: 350 degrees F. Oven

30 lb beef, diced, thawed
1 cup (8 oz) shortening, melted or salad oil
1 1/2 gallon (6 lb) onions, finely chopped
2 tablespoon (6 cloves) garlic, minced
1/2 cup paprika, ground
1 tablespoon thyme, ground
3 tablespoon (2 oz) salt
2 tablespoon pepper, black
10 tablespoon (4 oz) soup and gravy base, beef
2 gallon water, hot
1 quart (1 lb) flour, wheat, general purpose, sifted
2 quart water, cold

Brown beef well in hot shortening or salad oil. Add onions and garlic; saute until
tender. Add paprika, thyme, salt, pepper, and Soup and Gravy base. Continue to cook 5
minutes stirring frequently. Place an equal quantity of mixture in each pan. Slowly add
1 gallon hot water to each pan, stirring constantly. Bake 1 1/2 to 2 hours or until meat is
tender. Mix flour and cold water, forming a paste. Pour an equal quantity paste slowly
over meat mixture in each pan, stirring constantly until all flour is absorbed. Simmer 5
to 10 minutes or until thickened.

NOTE:
Veal or pork, diced, can be substituted for 1/2 the beef in recipe.

6 lb 11 oz dry onions A.P. will yield 6 lb finely chopped onions.

Other sizes and types of pans may be used.