Hungarian Goulash

• 1/4 c. shortening
• 2 lb. beef chuck or round, cut into 1-inch cubes
• 1 clove garlic, minced
• 1/2 c. chopped onion
• 3/4 c. catsup
• 1/2 tsp. dry mustard
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. brown sugar
• 2 tsp. salt
• 1/2 tsp. paprika
• 1 1/2 c. water
• 2 Tbsp. flour
• 1/4 c. water

1. Melt shortening in a large skillet.
2. Add beef, onion and garlic.
3. Cook and stir until meat is brown and onion is tender. Stir in catsup, mustard, Worcestershire sauce, sugar, salt, paprika and 1 1/2 cups water.
4. Cover, simmer for 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 one minute.
8. Serve over buttered noodles.
9. Yield:
10. 6 to 8 servings.

shortening, beef chuck, clove garlic, onion, catsup, dry mustard, worcestershire sauce, brown sugar, salt, paprika, water, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931910 (may not work)