Karl Ratzsch’s Hungarian Beef Goulash

Karl Ratzsch’s restaurant provided the recipe to the Milwaukee Sentinel in 1978.

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
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