2 pounds beef for stew, cut into bite-size pieces 1 medium onion, sliced 1 small clove garlic, finely chopped, or 1/8 teaspoon instant minced garlic 1-1/2 cups water 3/4 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon packed brown sugar 2 teaspoons salt 2 teaspoons paprika 1/2 teaspoon dry mustard Dash of cayenne red pepper 1/4 cup cold water 2 tablespoons flour Egg noodles, any width Cook and stir beef, onion and garlic until beef is brown; drain and transfer to large stew pot/dutch oven. Stir in the 1-1/2 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, usually 1 to 1-1/2 hours. Drop 8 ounces uncooked egg noodles into pot of rapidly boiling water. Cook according to package directions (usually no more than 10 minutes), drain. Mix together 1/4 cup cold water and the flour; stir gradually into beef mixture. Heat to boiling stirring constantly. Boil and stir 1 minute. Serve over hot noodles. Or mix them together! Makes 4-6 servings. Hungarian Goulash makes a great leftover-assuming there's any left over! Be careful with the cayenne red pepper-a little goes a long way and adds great zest and zing, but a little too much will turn the whole things to zilch. (Been there, done that, have the T-shirt, don't want to do it again!)
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