Ingredients
2 pounds of beef, chuck roast, cut into 1-inch pieces
4 tablespoons hot fat
1 cup sliced onions
1 small garlic {clove}, minced
3/4 cup catsup
3/8 cup (1/4 cup plus 2 tablespoons) Worchestershire sauce
1 teaspoon vinegar
1 tablespoon brown sugar
2 1/2 teaspoon paprika
2 teaspoons salt
1 teaspoon dry mustard
Dash of pepper
3 cups of water
2 tablespoons flour
1/4 cups water
3 cups home-made noodles
Method
Brown 2 pounds of beef chuck rump, cut into 1-inch pieces in 4 tablespoons of hot fat; add and brown lightly 1 cup of sliced onions and a small minced garlic. Mix together and stir in 3/4 cup catsup, 3/8 cup (1/4 cup plus 2 tablespoons) Worchestershire sauce, 1 teaspoon vinegar, 1 tablespoon brown sugar, 2.5 teaspoons paprika, 2 teaspoon salt, 1 teaspoon dry mustard, and a dash of pepper, and add 3 cups water. Cover and simmer 2 to 2.5 hours.
Thicken with a mixture of 2 tablespoons flour and 1/4 cup water; cook. Meanwhile, cook until tender, in 3 quarts boiling saltwater, 3 cups of homemade noodles. Drain, Pour goulash over cooled noodles.
