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Christine

Hungarian Goulash

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Ingredients Method Notes

Ingredients
  

  • 1 Tbsp. olive oil
  • 2 lbs. stew beef cut into 1" cubes
  • 1 medium yellow onion diced
  • 1 clove garlic minced
  • 1 1/2 cups hot water
  • 2 tsp. beef bouillon
  • 3/4 cup ketchup
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. packed brown sugar
  • 1/2 tsp. salt or to taste
  • 2 tsp. paprika
  • 1/2 tsp. dry mustard
  • Dash of red Cayenne pepper or to desired heat
  • For Thickening:
  • 1/4 c. cold water
  • 2 Tbsp. flour
  • Egg Noodles cooked according to package directions

Method
 

  1. Heat olive oil in skillet over medium-high heat. Add stew beef, onion and garlic and cook while stirring, until beef is brown. Drain excess liquids if there are any. Whisk beef bouillon into 1 1/2 cups hot water, then add it to the skillet along with the ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours, or until beef is tender, stirring occasionally. Whisk together 1/4 c. cold water and 2 Tbsp. flour; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot egg noodles.

Notes

The longer you allow it to simmer, the more tender the meat will be. It's still delicious, though, if you have to cut down on that time.