- Yield: 4-6 servings
Hungarian Goulash
Ingredients
- Beef Chuck - 2 lb. cubed
- Wesson Oil - 1/4 cup
- Onion - 1 cup sliced
- Garlic - 1 clove minced
- Ketchup - 3/4 cup
- Dark Brown Sugar - 1 Tbs.
- Worcestershire Sauce - 2 Tbs.
- Paprika - 2 tsp.
- Salt - 2 tsp.
- Dry Mustard - 1/2 tsp.
- Crushed Red Pepper - dash
- Water - 1-1/2 cup
- Flour - 2 Tbs.
- Cold Water - 1/4 cup
- Extra Wide Noodles - 8 oz. cooked and drained
Instructions
In a large pot, brown beef in hot oil, add onion and garlic; cook and stir until onion is tender. Mix ketchup, brown sugar, Worcestershire sauce, paprika, salt, and dry mustard in a bowl. Add to pot and stir until well blended. Add 1-1/2 cups water; cover and simmer 2-1/2 hours. Simmer on low setting. In a shaker container, blend 2 tablespoons flour and 1/4 cup cold water. Shake until well blended. After beef mixture has cooked for at least 2-1/2 hours, pour flour mixture into pot. Bring all to a boiling, stirring constantly. Boil about 1 minute or until sauce has thickened slightly. Pour over hot cooked noodles. Garnish with parsley if desired.
