Traditional Hungarian Goulash

I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook.

• Ready In: 3 hrs
• Serves: 6-8

Ingredients

• 1⁄4 cup shortening
• 2  lbs beef chuck or 2  lbs beef round steak, cut into 1 inch cubes
• 1  cup  sliced onion
• 1  garlic clove, minced
• 1⁄4 cup catsup
• 2  tablespoons Worcestershire sauce
• 1  tablespoon brown sugar
• 2  teaspoons salt
• 2  teaspoons paprika
• 1⁄2 teaspoon dry mustard
• 1  dash red cayenne pepper
• 1 1⁄2 cups water
• 2  tablespoons flour
• 1⁄4 cup water
• 3  cups  hot  cooked noodles

Directions

1. Melt shortening in large skillet.
2. Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
3. Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
4. Cover; simmer 2 to 2 1/2 hours.
5. Blend flour and 1/4 cup water; stir gradually into meat mixture.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Serve over noodles.
9. To freeze: Assemble as directed. Cover and freeze.
10. To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.