Hungarian Goulash

• 2 lb. beef for stew, cubed
• 1 medium onion, sliced
• 1 small clove garlic
• 1/4 c. shortening
• 1 1/2 c. water
• 3/4 c. catsup
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. packed brown sugar
• 2 tsp. salt
• 2 tsp. paprika
• 1/2 tsp. dry mustard
• dash of cayenne red pepper
• 1/4 c. cold water
• 2 Tbsp. flour

1. Cook and stir beef, onion and garlic in shortening until beef is brown; drain.
2. Stir in 1 1/2 cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper.
3. Heat to boiling.
4. Reduce heat.
5. Cover and simmer until beef is tender, 2 to 2 1/2 hours.
6. Can also put in crock-pot on low for 8 to 9 hours. Shake 1/4 cup cold water and flour in tightly covered container. Stir gradually into beef mixture.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Serve over hot noodles.

beef for stew, onion, clove garlic, shortening, water, catsup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne red pepper, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186773 (may not work)