Hungarian Goulash

(from heritageacademy’s recipe box)

You can double this as it freezes very well.

Source: My mother (from RecipeThing user JCav) (from RecipeThing user Carol11) (from RecipeThing user home4edu)

Prep time: 30 minutes
Cook time: 210 minutes
Serves 8 people

Ingredients

  • 3-lb chuck or bottom round roast, cut into 1-inch cubes.
  • 3 Tbsp vegetable oil.
  • 2 large onions, sliced.
  • 3 cloves garlic, minced.
  • 1-1/2 c. ketchup.
  • 3 Tbsp. brown sugar.
  • 6 Tbsp. worcestshire sauce.
  • 2 Tbsp. paprika.
  • 2 Tbsp. salt.
  • 1 1/2 tsp. dry mustard.
  • 1/8 tsp. cayenne.
  • 4 c. water.
  • 6 Tbsp. flour.
  • 3/4 c. cold water.
  • 24 oz. wide egg noodles.

Directions

  1. Brown beef in hot oil.

  2. Add onion and garlic; stir, cooking until onion is tender.

  3. Mix ketchup and seasonings; add to skillet and stir.

  4. Add 4 c. water; cover and simmer 3 hours.

  5. Blend flour and 3/4 water; stir into meat mixture. Heat to boiling, stirring constantly; boil 3 minutes.

  6. Serve over hot cooked noodles.

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