Hungarian Goulash Recipe
A delicous goulash recipe best served with some nice buttered egg noodles
2 Tablespoons margarine or butter
1 medium yellow onion, chopped
1 garlic clove, minced
2 lbs beef chuck or 2 lbs beef round steak, cut into 1 inch cubes,
1/4 cup ketchup
2 Tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 teaspoon salt
1 teaspoons Hungarian paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 large russet potatoes cut into cubes
2 carrots sliced
1 cup of cauliflower, cut into florets
2 Tablespoons all purpose flour
1/4 cup water
3 cups hot cooked buttered noodles *Optional
Melt the margarine or butter in Dutch oven over medium to high heat.
Add the onion and cook until the onions are tender. Add the garlic and cook one minute longer.
Add the meat cubes and cook until browned.
In a small bowl, stir together the ketchup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
Pour over the meat, bring to a boil, then turn down to low and simmer 2 hours.
When the 2 hours is almost up, prepare the potatoes and carrots and cauliflower.
Peel the potatoes, cut into large chunks, and rinse.
Peel the carrots and slice.
Wash the cauliflower and cut into florets.
At the 2 hour mark, add the potatoes, carrots and cauliflower to the goulash.
Bring to a boil, then turn down and let simmer for 30 minutes.
Once the vegetables are tender and cooked through, stir 2 tablespoons of flour into 1/4 cup water in a small bowl to make a paste.
Add a little of the hot liquid from the goulash to the flour and water mixture. Stir to combine then stir back into the goulash and heat to boiling,
stirring constantly for one minute. Shut off.
You can eat as is or you can serve over broad hot cooked buttered noodles.