Hungarian Goulash III recipe

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Ingredients

cooking spray
1 pound beef stew meat, cut into cubes
1 small yellow onion, chopped
1 ½ cups water
½ cup ketchup
3 tablespoons Worcestershire sauce
¾ teaspoon distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon dry mustard
1 (16 ounce) package egg noodles

Nutrition Info

527.8 calories
carbohydrate: 65.8 g
cholesterol: 113.4 mg
fat: 18.1 g
fiber: 2.9 g
protein: 25 g
saturatedFat: 6.8 g
servingSize: -
sodium: 755.4 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

This is the Hungarian goulash my mother made and her mother made;it's the only one I know

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