2 lb. beef stew, cut in cubes
1 medium onion, sliced
1 small clove garlic, finely
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
1/4 c. cold water
2 Tbsp. flour
Cook and stir beef, onion and garlic in shortening until
beef is browned. Drain. Stir in 1 1/2 cups water, the catsup,
Worcestershire sauce, brown sugar, salt, paprika and mustard.
Heat to boiling; reduce heat. Cover and simmer until beef is
tender, about 2 hours. Shake 1/4 cup cold water and the flour
in tightly covered container. Stir gradually into beef mix-
ture. Heat to boiling, stirring constantly. Boil and stir 1
minute. Serve over hot noodles. Makes 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, for 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 to low heat, turning occasional-
ly, until hot and bubbly, about 30 minutes.
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