Hungarian Goulash

I have never been a fan of the word goulash, its just sounds so unappetizing, growing up my mother would make two different types of goulash The one that I am about to show you (the good one) and one that I would dread eating that was a mixture of tomato sauce, macaroni, and other things, and sorry to say this Mom, but it was one of the grossest things she made us.  This goulash has nice sized chunks of meat and a great blend of flavors, that you would never think would work together  This is a hearty dish that cooks...as the saying goes..."low and slow."  So when you need a late dinner after work, this should be you go to one.  I made it when the hubby got asked to work until 7:30 one night and after getting off of work at five it was ready for him to eat by the time he got off work.

Ingredients:
1/4 Cup Shortening
2 lb. beef, cut into 1 inch cubes
1 Cup Sliced Onion
3 Garlic Cloves, Minced
3/4 Ketchup
2 tsp. Worcestershire Sauce
1 Tbsp. Brown Sugar
2 tsp. Salt
2 tsp. Paprika
1/2 tsp. Dry Mustard
Dash of Cayenne Pepper
1/4 Cup Water
2 Tbsp Flour

Directions:
1.  Melt the shortening in a Large Seep Skillet.  Brown the meat, onion, and garlic.
2.  Drain of the excess fat, and stir in the remaining ingredients. Cover and simmer on low for 2 hours.
3. Shake 1/4 Cup of water and 2 Tbsp. of flour together (making a slurry) stir it into the meat mixture.  Heat until it boils, let it boil while stirring it for 1 minute.

I serve it on top of Egg Noodles. and usually find a light vegetable to eat with it.  This dish is one of my favorites and I beg you to make it one night and see what kind of melding these flavors have.  There are not tips for this meal because it is pretty straight forward and easy to make.

ENJOY!