Grandma's Goulash

Beth Brady.'s Note:

I don't know where my grandma found this recipe but it is one of the family favorites! We always called it "Ketchup Stew." I know, it sounds weird, but it is truly the best stew I have ever had! Great for cold winter nights. Serve with a salad and buttered bread!

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 2 lbs chuck roast , trimmed of fat and cut into bite sized pieces
• 4 potatoes , chunked into 2 inch pieces
• 2 cups baby carrots
• 1 medium onion , chopped
• 2 cups ketchup
• 2 tablespoons paprika
• ½ tablespoon garlic powder
• cornstarch , for a roux
• salt and pepper
• water

Directions:

1. In a large pan, season beef with garlic powder, salt and pepper and cook until browned.
2. Place in a large pot, adding water until meat is covered.
3. Add ketchup, paprika and onion, stirring until ketchup is dissolved.
4. Bring to a boil, then lower heat and cover.
5. Simmer for 45 minutes-1 hour, until meat is tender.
6. Remove meat from pot.
7. Add carrots to sauce, which should be thickening up a little and simmer, covered for 15 minutes.
8. Add potatoes and simmer for another 30-45 minutes until veggies are tender. (Can add more water if running low, but will need to add a bit more ketchup also.).
9. If needed, make a roux with cornstarch and water and thicken the sauce to your liking.
10. Add meat back to pot and heat through.
11. Enjoy!