Hungarian Goulash

INGREDIENTS

    • 1/4 cup shortening
    • 2 lbs beef chuck or 2 lbs 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

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.