Hungarian Goulash

• 2 lbs boneless beef stew meat, cut into bite-sized pieces
• 2 tablespoons butter
• 1 cup onion, chopped
• 1 garlic clove, minced
• 3/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 2 teaspoons paprika
• 1/2 teaspoon dry mustard
• cayenne pepper, to taste
• 1 1/2 cups water
• 2 tablespoons flour
• 1/4 cup water
• 3 cups hot buttered egg noodles
• caraway seed (optional)

1. Brown beef stew meat in butter.
2. Put onions, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, 1 1/2 cups water and stew meat into a crock pot.
3. Cover and cook on low for 7 to 8 hours.
4. To thicken goulash, about 1/2 hour before serving mix 2 tablespoons of flour and 1/4 cup water in a bowl. Mix well.
5. Add to crock pot and stir well.
6. Cover, turn heat to high and cook approximately 1/2 hour.
7. Serve over hot buttered egg noodles. Caraway seeds can be added to buttered noodles if desired.

meat, butter, onion, garlic, ketchup, worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, water, flour, water, hot buttered egg noodles, caraway

Taken from www.food.com/recipe/hungarian-goulash-163625 (may not work)