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


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. 


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