Hungarian Goulash

My Grandmother got this recipe from the Chicago Tribune in the 1940's and it has been a family favorite ever since. It has such a wonderful aroma while it is cooking.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 2  lbs beef stew meat, cut into 1-inch pieces
• 4  tablespoons canola oil
• 1  cup yellow onion, sliced
• 1  minced garlic clove
• 3⁄4 cup ketchup
• 1⁄3 cup Worcestershire sauce
• 1  teaspoon vinegar
• 1  tablespoon brown sugar
• 2  teaspoons Hungarian paprika
• 2  teaspoons salt
• 1  teaspoon dry mustard
• 1  dash pepper
• 3  cups water
• 2  tablespoons flour
• 1⁄4 cup water
• 1 (16 ounce) box  rotini noodles

Directions

1. Brown meat in hot oil, add onion and garlic, finish browning.
2. Stir in ketchup, Worcestershire sauce, vinegar, and spices.
3. Add 3 cups water and simmer for 2 hours.
4. Thicken liquid with 2 tbsps flour and 1/4 cup water. You may also use cornstarch if you prefer. Also you may need to repeat if it is not thick enough for your tastes.
5. Serve over hot cooked noodles. Any kind of noodles are fine I like the rotini because it holds the sauce better.