Tuesday, March 24, 2009

Hungarian Goulash

UPDATE: (May 09)We loved this!!! Would definitely double the meat part next time but I wouldn't double the noodles...just add a bit.
I got this from the 'zaar. It's going in the freezer as soon as it cools. I would double this if I made it again(if we like it)...will have to have a large salad or other side to be sure everyone gets full. Oh and I used 1/4 cup butter instead of shortening.

Hungarian Goulash Recipe #59805
3 hours 30 min prep


1/4 cup shortening
2 lbs beef chuck or beef round steak, cut into 1 inch cubes
1 cup sliced onion
1 garlic clove, minced
1/4 cup catsup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
3 cups hot cooked noodles
Melt shortening in large skillet.
Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
Cover; simmer 2 to 2 1/2 hours.
Blend flour and 1/4 cup water; stir gradually into meat mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
To freeze: Assemble as directed. Cover and freeze.
To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.

No comments: