This is the Hungarian goulash my mother made and her mother made; it's the only one I know
Ingredients
- cooking spray
- 1 pound beef stew meat , cut into cubes
- 1 small yellow onion , chopped
- 1.5 cups water
- 0.5 cups ketchup
- 3 tablespoons Worcestershire sauce
- 0.75 teaspoons distilled white vinegar
- 2 tablespoons brown sugar
- 1.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons dry mustard
- 1 package egg noodles , 16 ounce
Instructions
-
1
Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
-
2
Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.
Nutrition Facts
Per serving
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