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posted: 2/25/2014 11:00 AM

Hungarian Goulash

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  • Sharon Kennedy tweaked a Betty Crocker recipe to come up with a version of Hungarian goulash her family loves.

       Sharon Kennedy tweaked a Betty Crocker recipe to come up with a version of Hungarian goulash her family loves.
    Gilbert R. Boucher II | Staff Photographer

 

¼ cup shortening

2 pounds London broil, cut into 1-inch cubes

1 cup diced onion

1 small clove garlic, minced

1½ cups ketchup

4 tablespoons Worcestershire sauce

2 tablespoon brown sugar

1 teaspoon salt, or to taste

4 teaspoons paprika

1 teaspoon dry mustard

Dash cayenne red pepper

3¼ cups water, divided

2 tablespoons flour

3 cups hot cooked egg noodles (medium or wide)

Melt shortening in large skillet. Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.

Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, cayenne pepper and 3 cups water. Cover and simmer 2 to 2½ hours.

Before serving, in a small bowl blend flour and ¼ cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles.

Serves six to eight.

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