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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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The best Goulash I have ever tasted. I found this recipe in a old 1956 Cutco cookbook Ingredients:
1 lb beef, cut into cubes |
2 medium onions, minced |
1/4 teaspoon dry mustard |
1 1/4 teaspoons paprika |
2 tablespoons brown sugar |
1 1/4 teaspoons salt |
3 tablespoons worcestershire sauce |
3/4 teaspoon cider vinegar |
6 tablespoons ketchup |
1 1/2 cups water |
3 tablespoons flour |
1 (6 ounce) package noodles |
Directions:
1. Brown meat on all sides in heavy fry pan or Dutch oven; add onion.
2. Combine mustard, paprika, brown sugar, salt.
3. Combine Worcestershire sauce, vinegar, ketchup; add to mustard mixture; add to meat; add 1 cup of the water; stir; cover.
4. Cook over low heat 2 hours or until meat is very tender.
5. Blend flour with remaining 1/2 cup of water; stir until thickened.
6. Boil noodles in salted water until tender; drain.
7. Serve meat mixture over noodles.
8. Eight servings.
9. I sometimes use corn starch instead of flour to thicken.Also can be done in a pressure cooker instead of dutch oven as in step 4, to cut time.
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