Hungarian Goulash

Hungarian Goulash

Amy Foster of Gilcrest Farms supplied this flavorful dish, using Gilcrest beef of course.

Two Lbs. of Gilcrest stewing beef

One medium onion, sliced

One small clove garlic, minced (Amy says that she uses more garlic)

¼ cup shortening or olive oil

¾  cup catsup

Two TBL Worcestershire sauce

One TBL packed brown sugar

Two TSP salt

Two TSP paprika

½ TSP dry mustard (or 1 TSP prepared)

Dash of cayenne pepper

¼ cup cold water

Two TBL: flour

Egg Noodles

Cook and stir beef, onion and garlic in olive oil until beef is brown; drain. Stir in 1 ½ cups water, the catsup, and the next six ingredients  (down to the Cayenne pepper). Heat to boiling, reduce heat, cover and simmer until beef is tender – 2 to 2 ½ hours.  Add water if needed.

Shake ¼ cup cold water and flour  to mix and stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over hot needles. Enjoy!