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Subject: HUNGARIAN GOULASH Author: Poke of the Mad Menaces [ Next Thread | Previous Thread | Next Message | Previous Message ] Date Posted: 12:58:06 11/05/03 Wed 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. Thankee, Poke Mad Menaces [ Next Thread | Previous Thread | Next Message | Previous Message ]