Hungarian Goulash

Name: Hungarian Goulash
Ingredients: 2 lb. beef (chuck or rump); 4 Tbsp. fat; 1 c. sliced onions; 1 small clove garlic, minced; 3/4 c. catsup; 3/8 c. Worcestershire sauce; 1 tsp. vinegar; 1 Tbsp. brown sugar; 2 1/2 tsp. paprika; 2 tsp. salt; 1 tsp. dry mustard; dash of red pepper; 3 c. water; 2 Tbsp. flour; 1/4 c. water; parsley to taste; cooked noodles

17 ingredients

6 steps

Ingredients

2 lb. beef (chuck or rump)
4 Tbsp. fat
1 c. sliced onions
1 small clove garlic, minced
3/4 c. catsup
3/8 c. Worcestershire sauce
1 tsp. vinegar
1 Tbsp. brown sugar
2 1/2 tsp. paprika
2 tsp. salt
1 tsp. dry mustard
dash of red pepper
3 c. water
2 Tbsp. flour
1/4 c. water
parsley to taste
cooked noodles

Directions

1

Cut beef into 1-inch pieces and brown in hot fat.
2

Add onion and garlic; brown lightly.
3

Mix together catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, mustard and pepper. Stir in with meat.
4

Add 3 cups water; cover and simmer 2 to 2 1/2 hours.
5

Thicken with mixture of 2 tablespoons flour and 1/4 cup water.
6

Pour goulash over cooked noodles and garnish with parsley. Serves 8.

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