Monday, February 8, 2010

Hungarian Goulash

This has always been one of my childhood favorites! I was really shocked at how easy it was to make! I love recipes where you just put everything and a pot and come back an hour later.

I didn't love touching the beef because I chose to make the pieces a bit smaller, but that was my biggest complaint.

I hope I made enough sauce to freeze a few servings for another time. I think next time I'll do a double batch and freeze some. Super Yummy!

Grandma Goodwin's Hungarian Goulash 
From: Anne McRae
Printable Recipe

1 lb beef in cubes (or pork)
2 medium onions, minced
¼ tsp dry mustard
1 ¼ tsp paprika
2 T brown sugar
1 ¼ tsp salt
3 T Worcestershire sauce
¾ tsp cider vinegar
6 T ketchup
1 ½ cups water
3 T four
1- 6oz pkg of noodles (your choice)

Brown meat.  Add onion.  Combine mustard, paprika, brown sugar, salt.  Add to meat. Combine Worcestershire sauce, vinegar, ketchup.  Add to meat.  Add 1 cup water.  Stir and simmer until meat is tender.  (Longer is better than shorter.)  Use flour and remaining water.  Add to meat to thicken the sauce.

Serve over noodles.  (Sauce can be frozen.)

1 comment:

  1. I used to double or even triple the recipe. Sometimes there still would not be enough to freeze :)


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