AUTHENTIC HUNGARIAN GOULASH 2 lbs. stew beef 1 cup sliced onions 2 T brown sugar 2 1/2 teaspoons Hungarian sweet paprika 1 teaspoon dry mustard 2 teaspoons salt dash cayenne 1/4 cup + 2 teaspoons Worcestershire saucee (4 tablespoons + 1 teaspoon) 1 teaspoon vinegar 1 clove garlic, crushed 3/4 cup catsup 3 cups water
Brown meat. Combine remaining ingredients and pour over meat. Bring to boil. Turn heat down to low and simmer for 1 ½ hours; if preferred, place browned meat and all other ingredients in pressure cooker, bring to full pressure, and cook 12 minutes. Serve over noodles. Garnish with parsley if desired. If you like a thicker sauce, dissolve 1 teaspoon of cornstarch in a bit of water, stir into boiling goulash, and cook for a minute or two until thickened. To cook in a slow cooker, place all ingredients in the cooker and cook on low 8-10 hours. Browning of meat ahead of time is not necessary. though it does add to the flavor of the dish.. To thicken, turn cooker to high; dissolve 1 teaspoon cornstarch in small amount of water, stir into goulash, and cook on high for 15-30 minutes or until thickened. Marsha & The Furry Fab Five --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
