Hungarian Goulash
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A home-kitchen version of hungarian goulash, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 lb. beef for stew, cubed
- 1 medium onion, sliced
- 1 small clove garlic
- 1/4 c. shortening
- 1 1/2 c. water
- 3/4 c. catsup
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. packed brown sugar
- 2 tsp. salt
- 2 tsp. paprika
- 1/2 tsp. dry mustard
- dash of cayenne red pepper
- 1/4 c. cold water
- 2 Tbsp. flour
Method
Cook and stir beef, onion and garlic in shortening until beef is brown; drain.
Stir in 1 1/2 cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper.
Heat to boiling.
Reduce heat.
Cover and simmer until beef is tender, 2 to 2 1/2 hours.
Can also put in crock-pot on low for 8 to 9 hours. Shake 1/4 cup cold water and flour in tightly covered container. Stir gradually into beef mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over hot noodles.
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