Hungarian Goulash II Recipe

Ingredients
<br>- 2 pounds beef chuck roast, cubed
<br>- 1 large onion, diced
<br>- 1/2 cup ketchup
<br>- 2 tablespoons Worcestershire sauce
<br>- 1 tablespoon brown sugar
<br>- 2 teaspoons salt
<br>- 2 teaspoons Hungarian sweet paprika
<br>- 1/2 teaspoon dry mustard
<br>- 1 1/4 cups water, divided
<br>- 1/4 cup all-purpose flour
<br><p></p>Directions
<br>step 1: Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
<br>step 2: Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
<br>step 3: Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.
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Ingredients
- 2 pounds beef chuck roast, cubed
- 1 large onion, diced
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons Hungarian sweet paprika
- 1/2 teaspoon dry mustard
- 1 1/4 cups water, divided
- 1/4 cup all-purpose flour

Directions
step 1: Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
step 2: Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
step 3: Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

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