Hungarian Goulash

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“I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook.”
READY IN:
3hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt shortening in large skillet.
  2. Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
  3. Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
  4. Cover; simmer 2 to 2 1/2 hours.
  5. Blend flour and 1/4 cup water; stir gradually into meat mixture.
  6. Heat to boiling, stirring constantly.
  7. Boil and stir 1 minute.
  8. Serve over noodles.
  9. To freeze: Assemble as directed. Cover and freeze.
  10. To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.

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