Hungarian Veal Goulash

A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 2  lbs  veal stew meat, cut into 1 " cubes
• 1  large onion, thinly sliced
• 1  clove garlic, minced
• 3⁄4 cup catsup
• 2  tablespoons Worcestershire sauce
• 1  tablespoon brown sugar
• 2  teaspoons salt
• 2  teaspoons Hungarian paprika
• 1⁄2 teaspoon dry mustard
• 1  dash red cayenne pepper
• 1 1⁄2 cups water
• 2  tablespoons flour
• 1⁄4 cup water
•  hot cooked  noodles

Directions

1. Heat oil in large skillet.
2. Add veal, onion, and garlic.
3. Cook and stir until meat is brown and onion is tender.
4. Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
5. Cover, simmer 1 hour or until meat is tender.
6. Blend flour and 1/4 cup water.
7. Gradually stir into meat mixture.
8. Heat to boiling, stirring constantly.
9. Boil and stir 1 minute.
10. Serve over noodles.