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.
- 453.59 g beef, cut into cubes
- 2 medium onions, minced
- 1.23 ml dry mustard
- 6.16 ml paprika
- 29.58 ml brown sugar
- 6.16 ml salt
- 44.37 ml Worcestershire sauce
- 3.69 ml cider vinegar
- 88.74 ml ketchup
- 354.88 ml water
- 44.37 ml flour
- 170.09 g package noodles
Directions See How It's Made
- 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.