Hungarian Goulash

I am a little perplexed over this dish. I seriously remember uploading the pictures a couple months ago, but as I looked through my published and unpublished posts it was nowhere to be found. I've uploaded the pictures again. Unfortunately, they aren't the greatest pictures. They were taken with the old camera. It's neat to see that my new camera really does make a big difference. I can't believe I was posting such horrible pictures before. Anyway, this recipe originally came from the is from the big red Betty Crocker cookbook. Have I mentioned how much I love Betty?  Well I think it came from the Betty Crocker book, but when I look at the recipe in the little cookbook my mom made for me it is very different than the one in my Betty Crocker book. I can definitely say that my mother and I have different editions of this cookbook so maybe that makes the difference. I'll be sharing my mom's version with you because that's the one I cook. This recipe reminds a little bit of the time I spent in the Czech Republic. Of course, Hungarian goulash is not quite the same as Czech goulash, but you could find Hungarian goulash in a lot of the restaurants out there. I have to say I always thought the Hungarian goulash tasted better than the Czech stuff.  Czech food is great, but there are a lot of things I would eat before their goulash.

Hungarian Goulash

• 2 pounds stew beef, cut into 1 inch cubes
• 1 onion, chopped
• 2 cloves garlic, pressed or minced
• 2 tablespoons vegetable oil
• 1 1/2 cups water
• 3/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons packed brown sugar
• 2 teaspoons salt
• 2 teaspoons paprika
• 1/2 teaspoon dry mustard
• dash of crushed red pepper
• 1/4 cup cold water
• 2 tablespoons flour
• egg noodles

Cook beef, onion and garlic in oil until beef is brown, drain grease. Stir in 1/2 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 - 2 1/2 hours.

Mix 1/4 cup cold water and flour together with whisk until no lumps appear. Stir flour gradually into beef mixture. Bring to a boil, stirring constantly. Boil and stir 1 minuted. Remove from heat. Serve over prepared egg noodles. In the Czech republic the served it over bread roll dumplings.