Julie’s Hungarian Goulash

Every family gathering sees her huge 12-seater table overflowing with treats

Back in 2019, when I first had the idea to start Recipes on Paper, I gathered a list of people who I wanted to interview. Julie Young immediately sprang to mind and after reading her answers, I know EXACTLY why. If you have ever met Julie, you would know that she oozes kindness, calmness, and wisdom. She is like the beautiful fairy godmother in every Disney movie ever made. Her answers to my questions are wonderfully candid and raw and to be honest, I just can’t stop reading them. 

Sometimes family is better at honoring loved ones, so I am thrilled that Carrie, Julie’s Granddaughter, put together something to share with us. 

‘Granny B’… There aren’t many people in the Lower Clarence who wouldn’t know who you are talking about upon hearing this. But perhaps not many people know how this nickname came to be. Considering herself to be far too young and glamorous to be a grandmother, she decided ‘B’ would suit her fine (after one of her middle names, Beatrice) when her first grandchild (me) came along. A few years go by and I’m assuming that she actually warmed to being a grandmother, because she decided that ‘Granny’ would now be acceptable. Well, me being about 3 at this stage simply put the two together and it stuck; Granny B. Just about every kid that grew up on Harwood with me called her that. 

If there’s one thing I can say for Granny B’s cooking is that there’s never a lack of it. Every family gathering sees her huge 12-seater table overflowing with treats. Fancy sandwiches, pretty cupcakes, delectable roast potatoes…and of course her famous cake creations (that sometimes defy the laws of physics). Towering stacks of different flavours, it’s always a surprise to everyone to see what she has come up with for the celebration. In May we engaged in a ‘cake war’ to see who would come out the winner and I must admit it was stiff competition. I thought I’d be up for an easy win with my Black Forrest Gateaux but when Granny B sent me progress photos of her cake that could also double as a frisbee, I realised it was going to be tougher than I thought. And of course, she pulled it all together, as she always does, and was subject to much admiration when our cakes were presented to the family. Never a dull moment! 

I’m grateful for her presence in my life, for her guidance, advice, sense of slightly dark humour that matches my own, and most of all, that she is my Granny B.

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Julie’s Hungarian Goulash

“There was a time when I entered the Co-op butchery in Maclean and Jimmy Shannon, Ron Smidt and Fred Brown would automatically reach for Young size topside!!! I would use half the topside for baking and the other for steaks, stroganoff etc.” – Julie Young 

 Stews really are the way to my heart so you can imagine how thrilled I was when Julie gave me this recipe. A rich, paprika speckled tomato sauce with cloud-like nuggets of potato AND sour cream? I mean, come on! It just doesn't get any better than that! As Emily and I were eating it we were imagining what a crowd pleaser this must have been (and still must be!) for Julie's family. It's smokey, it's decadent and it's just plain delicious. I love that there are potatoes and capsicums in it because you could really just serve this, with no sides, and it would be a whole meal. The perfect meal for a busy family. Trust me when I say, this won't be the last time I make it.

Ingredients 

• Topside beef. 

• Onion

• Peanut oil (has to be peanut oil)

• Potatoes

• Sweet paprika

• Can of tomatoes (or tomato paste)

• Red wine

• Water or beef stock 

• Hot sauce or vegemite 

• Caraway seeds 

• Garlic 

• Red or green capsicum 

• Sour cream 

Method 

• Cut topside into cubes. 

• Fry onion in peanut oil then remove to kitchen paper.

• Place meat in a pan until it turns brown. 

• Cut potatoes into cubes and add to the beef. Smother the meat and potatoes in sweet paprika. Add Salt and Pepper. 

• Add a can of tomatoes (or tomato paste). Add red wine and water or beef stock. Add a sprinkle of caraway seeds. 

• Return onion to the pan and add a couple of cloves of garlic. Place strips of red or green peppers in the stew. Simmer for a long time on low heat. The longer the better. 

• Just before serving, throw in some sour cream.