Karl Ratzsch’s restaurant provided the recipe to the Milwaukee Sentinel in 1978. (Note:
Karl Ratzsch’s Hungarian Beef Goulash
2 lbs. lean beef (bottom sirloin, butt or round), cut in 1½” squares
2 lbs. onions, sliced
4 tbsp. butter
4 tbsp. flour
3 tsp. salt
1 tsp. pepper
3 c. beef stock
1½ to 2 tbsp. paprika
Saute’ onions in butter until transparent, but not brown. Add meat and cook together 5 min. Sprinkle flour over the meat and stir. Add beef stock and sufficient water to just cover the meat. Add seasoning, cover. Bring to a boil, then lower heat, add paprika and simmer until tender, about 1 to 1½ hours.
Serve with egg noodles, serves 4-6.