This Hungarian goulash recipe made with ketchup and brown sugar was given to me by my aunt. It takes a while to make, but it is worth it. I hope you like it. Serve over spaetzle or rice.
Ingredients
- beef chuck roast: 2 pound (cubed)
- onion: 1 piece (diced)
- ¼ cups water: 1 piece (divided)
- ketchup: 0.5 cup
- Worcestershire sauce: 2 Tbsp
- brown sugar: 1 Tbsp
- salt: 2 tsp
- Hungarian sweet paprika: 2 tsp
- dry mustard: 0.5 tsp
- all-purpose flour: 0.25 cup
Metric Conversion
Stages of cooking
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Place beef in a slow cooker and cover with onion. Stir together 1 cup water, ketchup, Worcestershire, brown sugar, salt, paprika, and mustard in a medium bowl. Pour mixture over beef and onion.
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Cover and cook on Low until meat is tender, 9 to 10 hours.
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Mix remaining 1/4 cup water with flour in a small bowl to form a paste; stir into goulash. Cook on High until sauce thickens, 10 to 15 minutes.
