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Hungarian Goulash
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Main Dish

From Aunt Eleanor


  • 2 lbs (.9 kg) beef for stew, cut into 1-inch cubes
  • 1 medium onion, sliced
  • 2 garlic cloves, finely chopped
  • 1/4 cup (60 ml) shortening
  • 1-1/2 cups (350 ml) water
  • 3/4 cup (175 ml) ketchup
  • 2 tbsp (30 ml). Worcestershire sauce
  • 1 tbsp (15 ml). packed brown sugar
  • 2 tsp (10 ml). salt
  • 2 tsp (10 ml). paprika
  • 1/2 tsp (2 ml). dry mustard
  • dash of cayenne pepper
  • 1/4 cup (60 ml) cold water
  • 2 tbsp (30 ml). flour
  • 1 16 oz (448 grm). package wide width egg noodles or bow-tie pasta, cooked
  • Cook and stir beef, onion and garlic in shortening in frying pan on medium heat until beef is brown; drain.
  • Stir in 1-1/2 cups (350 ml) water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and cayenne pepper.
  • Heat to boiling; then reduce heat to low.
  • Cover and simmer until beef is tender, about 2 hours.
  • Shake 1/4 cup (60 ml) water and flour in tightly covered container; stir gradually into beef mixture.
  • Heat to boiling, stirring constantly for 1 minute or until sauce has thickened.
  • Serve over hot cooked noodles.

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