Hungarian Goulash
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A home-kitchen version of hungarian goulash, written step by step so it's easy to follow that's worth the oven time.
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
Method
Cut beef into 1-inch pieces and brown in hot fat.
Add onion and garlic; brown lightly.
Mix together catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, mustard and pepper. Stir in with meat.
Add 3 cups water; cover and simmer 2 to 2 1/2 hours.
Thicken with mixture of 2 tablespoons flour and 1/4 cup water.
Pour goulash over cooked noodles and garnish with parsley. Serves 8.
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