Recipe: Hungarian Goulash (using beef chuck or round and catsup, 1970's)

HUNGARIAN GOULASH


1/4 cup shortening
2 lb. beef chuck or round, cut into 1-inch cubes
1 cup sliced onion
1 small clove garlic, minced
3/4 cup catsup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
2 tsp. each salt and paprika
1/2 tsp. dry mustard
Dash cayenne red pepper
1 1/2 cups water
2 tbsp. flour
1/4 cup water
3 cups hot cooked noodles (for serving)

Melt shortening in large skillet. Add beef, onion and garlic; cook and stir until meat is brown.

Stir in catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover; simmer 2 to 2 1/2 hours.

Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Serve over noodles.

Makes 6 to 8 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970