To goulash or not to goulash

Finally gotten the time to remind myself to search for the recipe for Hungarian Goulash. Not the dry version but the broth version. And it's made with beef.

Now I'm finding a free time for me to sit at home and slowly experiment on it. Lol.


HUNGARIAN GOULASH

2 lbs. beef for stew, cut into 1" cubes
1 med. onion, sliced
1 sm. clove garlic, finely chopped or 1/8 tsp. instant minced 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 or 1 tbsp. cornstarch
Noodles (below)

Cook and stir beef, onion and garlic in shortening until beef is brown; drain. Stir in 1 1/2 cups water, the catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.

Shake 1/4 cup cold water and the flour in tightly covered container; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles. 6 to 8 servings.

NOODLES: Drop 8 ounces uncooked noodles into 6 cups rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, 3 minutes. Cover tightly. Remove from heat and let stand 10 minutes; drain.

Do-ahead Tip: Hungarian Goulash can be covered and frozen no longer than 4 months. Cover and heat frozen goulash and 1/2 cup water over medium-low heat, turning occasionally, until hot and bubbly, about 30 minutes.



I loved it the last time I had it in a western restaurant.