[pmuhlhan]

Hungarian Goulash

2 lbs. beef for stew, cut into 1" cubes
2 medium onions, chopped
1 green pepper; 1 red pepper - diced
4 gloves of garlic, finely chopped
1/4 C shortening
1/2 tsp. dry mustard
3 Tbsp. packed dark brown sugar
1 Tbsp. paprika (sweet Hungarian paprika is better than Spanish, if available)
1/4 tsp. cayenne pepper
1 tsp salt
3/4 C catsup
3 Tbsp. Worshestershire sauce
2 tsp. cider vinegar
1 tsp. beef base or one bouillon cube
1 C water

1/2 C cold water
3 Tbsp. flour

8 oz. uncooked noodles (wide or extra-wide preferred)

Combine mustard, brown sugar, paprika, cayenne pepper and salt in a small bowl. Add catsup, Worchestershire and vinegar, and set aside.

In a large skillet or Dutch oven, brown meat in shortening. Remove meat from pan and saute onions and peppers in remaining shortening until onions are translucent. Return meat to pan, add garlic and briefly saute together (3-5 mins.).

Add water, seasoning mixture and bouillon or beef base to meat and vergetables. Stir together well. Bring to a boil, cover and reduce heat to a slow simmer. Cook over low heat for 2-1/2 hours, stirring occasionally, until meat is very tender.

Blend together flour and cold water. Slowly add to meat mixture, stirring gently to combine. Continue stirring until mixture thickens. Stir and cook for a couple minutes more.

Prepare boiled noodles in salted water according to package instructions. When tender, drain well.

Serve goulash mixture over cooked noodles.

THIS IS A GREAT RECIPE. Enjoy!!!