Beef goulash
Servings
6 servings
Ingredients
3 tablespoons:canola oil or olive oil
2 pounds:cubed stew beef
2 :large onions, sliced
2 cloves:garlic, peeled, minced
1 cup:ketchup
2 tablespoons:Worcestershire sauce
1 tablespoon:brown sugar, packed
1 tablespoon:paprika
1 teaspoon:yellow mustard
2 teaspoons:salt
1-1/4 cups:water, divided
2 tablespoons:flour
Wide egg noodles cooked according to package directions:(optional)
Directions
Preparation
Heat oil in 3- or 4-quart pot over high heat.
Rinse beef, pat dry and place in pot. Brown the meat on all sides about 10 minutes.
Add onions and garlic and sauté for 2 to 3 minutes.
Add ketchup, Worcestershire sauce, sugar, paprika, mustard, salt and 3/4 cup water. Mix well.
Simmer, covered, for 1 hour and 30 minutes, checking and adding a little more water if needed. Continue to simmer uncovered for remaining 30 minutes.
Right before serving, blend flour and remaining water to make a smooth paste. Gradually stir into meat mixture.
Heat to boiling and stir for 1 minute to thicken. Serve hot, over cooked wide egg noodles, if desired.
Also known as gulyas, this dish was invented by Hungarian cowboys, who stewed and sun-dried cubed beef over a campfire. Gulya means “herd of cattle” or “cowboy” and hus means “meat.” Put the words together and you have meat, cowboy-style.
Servings
6 servings
Ingredients
3 tablespoons:canola oil or olive oil
2 pounds:cubed stew beef
2 :large onions, sliced
2 cloves:garlic, peeled, minced
1 cup:ketchup
2 tablespoons:Worcestershire sauce
1 tablespoon:brown sugar, packed
1 tablespoon:paprika
1 teaspoon:yellow mustard
2 teaspoons:salt
1-1/4 cups:water, divided
2 tablespoons:flour
Wide egg noodles cooked according to package directions:(optional)
Directions
Preparation
Heat oil in 3- or 4-quart pot over high heat.
Rinse beef, pat dry and place in pot. Brown the meat on all sides about 10 minutes.
Add onions and garlic and sauté for 2 to 3 minutes.
Add ketchup, Worcestershire sauce, sugar, paprika, mustard, salt and 3/4 cup water. Mix well.
Simmer, covered, for 1 hour and 30 minutes, checking and adding a little more water if needed. Continue to simmer uncovered for remaining 30 minutes.
Right before serving, blend flour and remaining water to make a smooth paste. Gradually stir into meat mixture.
Heat to boiling and stir for 1 minute to thicken. Serve hot, over cooked wide egg noodles, if desired.
Also known as gulyas, this dish was invented by Hungarian cowboys, who stewed and sun-dried cubed beef over a campfire. Gulya means “herd of cattle” or “cowboy” and hus means “meat.” Put the words together and you have meat, cowboy-style.
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