Hungarian Goulash

Hungarian Goulash


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. 


Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »