This is the Hungarian goulash my mother made and her mother made; it's the only one I know
Ingredients
- cooking spray:
- beef stew meat: 1 pound (cut into cubes)
- yellow onion: 1 piece (chopped)
- ½ cups water: 1 piece
- ketchup: 0.5 cup
- Worcestershire sauce: 3 Tbsp
- distilled white vinegar: 0.75 tsp
- brown sugar: 2 Tbsp
- ½ teaspoons paprika: 1 piece
- salt: 1 tsp
- dry mustard: 0.5 tsp
- egg noodles: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
-
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.
-
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.
