Hungarian Goulash


1-2 stew beef (Gilcrest, of course)

1 medium onion, sliced

1 small clove garlic, minced (I use more)

1/4 cup shortening or olive oil

3/4 cup catsup

2 T Worcestershire sauce

1 T packed brown sugar

2 tsp salt

2 tsp paprika 

1/2 tsp dry mustard (or 1 tsp prepared)

Dash of cayenne pepper

1/4 cup cold water

2 T flour

Egg Noodles  


Cook and stir beef, onion and garlic in shortening until beef is brown; drain.  Stir in 1 1/2 cups water, the catsup, and the next six ingredients.  Heat to boiling, reduce heat, cover and simmer until beef is tender 2 to 2 1/2 hours.  Add water if needed.  

Shake 1/4 cup cold water and flour to mix and stir gradually into beef mixture.  Heat to boiling stirring constantly.  Boil and stir one minute.  Serve over hot noodles.  6 to 8 servings.  Enjoy!

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