Hungarian Goulash

[ellise]

1 lb beef, cubed (stew meat)
2 medium onions, minced
1/4 tsp dry mustard
1-1/4 tsp paprika
2 tbsp brown sugar
1 tsp salt
2 tbsp Worcestershire sauce
3/4 tsp cider vinegar
6 tbsp ketchup
1-1/2 cups water
3 tbsp flour
1 6-oz pkg egg noodles

in a large saucepan or dutch oven, brown meat; add onion.
Combine mustard, paprika, brown sugar, and salt. Combine worcestershire sauce, vinegar and ketchup; add to mustard mix.
Add to meat with 1 cup water.
Bring to a boil; reduce heat, cover and simmer 2-1/2 hours, stirring occasionally.
Blend flour with 1/2 water. add to meat mix and stir until thickened.
Boil noodles in salted water according to package directions.
Serve meat mix over noodles.

You can add a dollop of sour cream on top if you'd like.

[braided-rug]

"Goulash

Originating in Hungary, this hearty beef and paprika dish is made throughout Eastern Europe in many different variations: as a thick stew eaten with noodles or potatoes or as a soup with just a little bit of sauerkraut added at the end, which I love.

6 tbsp olive oil

700g brown onions, peeled and sliced

700g gravy or chuck beef, cut into

4cm cubes

Salt

1 1/2 tbsp paprika

1 tsp caraway seeds

1 tsp cayenne pepper

4 cloves

3 tbsp tomato paste

1L beef or chicken stock

Sour cream, to serve

Heat half the olive oil in a large pot over medium heat and cook the onions until very soft and golden brown (about 12 minutes).

Meanwhile, heat remaining oil in a large pan and brown the meat well all over. Season and add to the onions with the paprika, caraway, cayenne, cloves and tomato paste. Cook for about 5 minutes, stirring, before adding the stock.

Simmer gently for about 1 1/2 hours or until the meat is very tender. Remove cloves and season to taste. Pour into individual bowls and serve with a dollop of sour cream."

Serves 4-6.­

www.smh.com.au/news/recipes/bowl-up-bowl-up/2005/06/20/1119119774384.html