This is really good. A good Fall meal.
Kahuna
Real Hungarian Goulash
2 lbs. stew beef
small dash cayenne
1 cup sliced onions
1/4 cup + 2 Tbsp Worcestershire sauce (4 Tbsp + 1 tsp)
2 Tbsp brown sugar
1 tsp vinegar
2 1/2 tsp Hungarian sweet paprika
1 clove garlic, crushed
1 tsp dry mustard
3/4 cup catsup
2 tsp salt
3 cups water
1 pkg. egg noodles ( the narrow, twisted kind work best, but use whatever you
prefer)
Brown meat. Combine remaining ingredients and pour over meat. Bring to
boil. Turn heat down to low and simmer for 1 1/2 hours; if preferred,
place browned meat and all other ingredients in pressure cooker, bring to
full pressure, and cook 12 minutes. To cook in a slow cooker, place all
ingredients in the cooker and cook on low 8-10 hours. Browning of meat
ahead of time is not necessary. To thicken, turn cooker to high; dissolve
1 tsp cornstarch in small amount of water, stir into goulash, and cook on
high for 10-15 minutes or until thickened. To serve, cook noodles in
salted water; drain and place in large serving bowl. Spoon goulash evenly
over the top, pouring on all the liquid. Sprinkle chopped parsley over the
goulash if desired. Serve with a good red zinfandel or well-chilled beer.
Note: In the unlikely event that there is any goulash left over, it can be
made into an excellent goulash soup using the following recipe.
Goulash Soup From Leftover Goulash
leftover goulash from above recipe (without the noodles) diced, peeled
potatoes caraway seeds (optional)
For each 2 cups of goulash, add 3 cups boiling water and 1 cup diced,
peeled potatoes. For additional flavor, you may add a teaspoon or more of
caraway seeds if you wish. Cover and cook until the potatoes are soft,
about 10 minutes. Note: To add more color to the soup, heat a tablespoon
of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water,
and 1 tablespoon tomato paste; bring to a boil and stir into the soup.
Kahuna
Real Hungarian Goulash
2 lbs. stew beef
small dash cayenne
1 cup sliced onions
1/4 cup + 2 Tbsp Worcestershire sauce (4 Tbsp + 1 tsp)
2 Tbsp brown sugar
1 tsp vinegar
2 1/2 tsp Hungarian sweet paprika
1 clove garlic, crushed
1 tsp dry mustard
3/4 cup catsup
2 tsp salt
3 cups water
1 pkg. egg noodles ( the narrow, twisted kind work best, but use whatever you
prefer)
Brown meat. Combine remaining ingredients and pour over meat. Bring to
boil. Turn heat down to low and simmer for 1 1/2 hours; if preferred,
place browned meat and all other ingredients in pressure cooker, bring to
full pressure, and cook 12 minutes. To cook in a slow cooker, place all
ingredients in the cooker and cook on low 8-10 hours. Browning of meat
ahead of time is not necessary. To thicken, turn cooker to high; dissolve
1 tsp cornstarch in small amount of water, stir into goulash, and cook on
high for 10-15 minutes or until thickened. To serve, cook noodles in
salted water; drain and place in large serving bowl. Spoon goulash evenly
over the top, pouring on all the liquid. Sprinkle chopped parsley over the
goulash if desired. Serve with a good red zinfandel or well-chilled beer.
Note: In the unlikely event that there is any goulash left over, it can be
made into an excellent goulash soup using the following recipe.
Goulash Soup From Leftover Goulash
leftover goulash from above recipe (without the noodles) diced, peeled
potatoes caraway seeds (optional)
For each 2 cups of goulash, add 3 cups boiling water and 1 cup diced,
peeled potatoes. For additional flavor, you may add a teaspoon or more of
caraway seeds if you wish. Cover and cook until the potatoes are soft,
about 10 minutes. Note: To add more color to the soup, heat a tablespoon
of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water,
and 1 tablespoon tomato paste; bring to a boil and stir into the soup.