Recipe by Plainbil
The best Goulash I have ever tasted. I found this recipe in a old 1956 Cutco cookbook
Top Review by Hope K.
This is a very hearty recipe but it does not feed 8. I doubled it and it did not feed my crew of 8 and we are not big eaters. I also felt it was very sweet. Having lived in Europe, I would not say it is very authentic. Otherwise, it was simple with okay flavor.
- 1 lb beef, cut into cubes
- 2 medium onions, minced
- 1⁄4 teaspoon dry mustard
- 1 1⁄4 teaspoons paprika
- 2 tablespoons brown sugar
- 1 1⁄4 teaspoons salt
- 3 tablespoons Worcestershire sauce
- 3⁄4 teaspoon cider vinegar
- 6 tablespoons ketchup
- 1 1⁄2 cups water
- 3 tablespoons flour
- 1 (6 ounce) package noodles
- Brown meat on all sides in heavy fry pan or Dutch oven; add onion.
- Combine mustard, paprika, brown sugar, salt.
- Combine Worcestershire sauce, vinegar, ketchup; add to mustard mixture; add to meat; add 1 cup of the water; stir; cover.
- Cook over low heat 2 hours or until meat is very tender.
- Blend flour with remaining 1/2 cup of water; stir until thickened.
- Boil noodles in salted water until tender; drain.
- Serve meat mixture over noodles.
- Eight servings.
- I sometimes use corn starch instead of flour to thicken.Also can be done in a pressure cooker instead of dutch oven as in step 4, to cut time.