Hungarian Goulash
Submitted by;
Karen Lingefelt ~ FL

www.karenlingefelt.com


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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