Mom'S Hungarian Goulash With Egg Noodles(6 To 8 Servings)

• 1 lb. lean round or chuck steak
• 1 large or 2 medium onions
• 1 lb. sliced fresh mushrooms (optional)
• 6 slices bacon (optional)
• 1/2 or more c. sour cream
• 1 pkg. thick/wide (goulash) egg noodles
• poppy seed or paprika (optional)
• 1 c. red wine
• 1 c. water
• 1/4 c. ketchup
• 1/8 c. brown sugar
• 3 Tbsp. Worcestershire sauce
• 1/4 tsp. dry mustard
• 1 tsp. paprika (more if desired)
• 1 tsp. cider vinegar
• 1 tsp. salt and pepper

1. Fry bacon in Dutch oven; drain and crumble bacon and set aside. Saute chopped onion in bacon drippings; drain on paper towels. Brown meat cut up into 1-inch cubes in grease and drain excess off. Add wine, water, ketchup, brown sugar, Worcestershire and vinegar over meat into the pot; then add spices of dry mustard, paprika, salt and pepper.
2. Cover tightly and cook over low heat 2 to 2 1/2 hours or cook in crock-pot 8 hours.
3. Fifteen to twenty minutes before serving, boil the noodles in another pot; drain and save. Add 1/2 cup sour cream (or more if desired).
4. Serve in 2 bowls. Sprinkle poppy seed over noodles with melted butter (optional); combine on plates as served and toss to coat.

lean round, onions, mushrooms, bacon, sour cream, egg noodles, paprika, red wine, water, ketchup, brown sugar, worcestershire sauce, dry mustard, paprika, cider vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833691 (may not work)