Traditional Hungarian Goulash

Name: Traditional Hungarian Goulash
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6-8 serving(s)
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

(19)

Recipe by keen5

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.

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READY IN: 3hrs

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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

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