- 2 pounds beef for stew, cut into 1-inch cubes
- 2 medium onions, sliced
- 2 cloves garlic, minced
- ¼ cup butter
- 1 ½ cups water
- 8 ounces tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon packed brown sugar
- 2 teaspoons salt
- 2 teaspoons paprika
- ½ teaspoon dry mustard
- Dash of cayenne pepper
- ¼ cup cold water
- 2 tablespoons flour or 1 tablespoon cornstarch
- 1 pound pasta noodles, cooked and drained (egg noodles or farfalle both work well with this recipe)
Cook and stir beef, onion and garlic in butter until beef is brown; drain. Stir in 1 ½ cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and cayenne. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 ½ hours.
Shake ¼ cup cold water and the flour (or cornstarch) in tightly covered container; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles. Makes 6 to 8 servings.
Do-ahead tip: Hungarian goulash can be frozen without noodles for no longer than 4 months. Cover and heat frozen goulash and ½ cup water over medium-low heat, stirring occasionally, until hot and bubbly, about 30 minutes.