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HUNGARIAN GOULASH 2 lb. beef stew, cut in cubes 1 medium onion, sliced 1 small clove garlic, finely chopped 1/4 c. shortening 1 1/2 c. water 3/4 c. catsup 2 Tbsp. Worcestershire sauce 1 Tbsp. packed brown sugar 2 tsp. salt 2 tsp. paprika 1/2 tsp. dry mustard 1/4 c. cold water 2 Tbsp. flour Cook and stir beef, onion and garlic in shortening until beef is browned. Drain. Stir in 1 1/2 cups water, the catsup, Worcestershire sauce, brown sugar, salt, paprika and mustard. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours. Shake 1/4 cup cold water and the flour in tightly covered container. Stir gradually into beef mix- ture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles. Makes 6 to 8 servings. Noodles: Drop 8 ounces uncooked noodles into 6 cups rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, for 3 minutes. Cover tightly. Remove from heat and let stand 10 minutes. Drain. Do Ahead Tip: Hungarian Goulash can be covered and frozen no longer than 4 months. Cover and heat frozen goulash and 1/2 cup water over medium to low heat, turning occasional- ly, until hot and bubbly, about 30 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |