Hungarian Goulash

• 2 lb. beef (chuck or rump)
• 4 Tbsp. fat
• 1 c. sliced onions
• 1 small clove garlic, minced
• 3/4 c. catsup
• 3/8 c. Worcestershire sauce
• 1 tsp. vinegar
• 1 Tbsp. brown sugar
• 2 1/2 tsp. paprika
• 2 tsp. salt
• 1 tsp. dry mustard
• dash of red pepper
• 3 c. water
• 2 Tbsp. flour
• 1/4 c. water
• parsley to taste
• cooked noodles

1. Cut beef into 1-inch pieces and brown in hot fat.
2. Add onion and garlic; brown lightly.
3. Mix together catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, mustard and pepper. Stir in with meat.
4. Add 3 cups water; cover and simmer 2 to 2 1/2 hours.
5. Thicken with mixture of 2 tablespoons flour and 1/4 cup water.
6. Pour goulash over cooked noodles and garnish with parsley. Serves 8.

beef, fat, onions, clove garlic, catsup, worcestershire sauce, vinegar, brown sugar, paprika, salt, dry mustard, red pepper, water, flour, water, parsley, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257367 (may not work)