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Hungarian Goulash

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“The best Goulash I have ever tasted. I found this recipe in a old 1956 Cutco cookbook”
2hrs 20mins

Ingredients Nutrition


  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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