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Piquant Hungarian Goulash

This recipe uses a number of spicy and tangy ingredients plus a long, slow cooking time to impart plenty of flavor and tenderize the beef.  Add more paprika if you'd like to pep things up. Top with a dollop of sour cream. Serves 4-6.

1 lb beef, cubed
2 med 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 c water
3 tbsp flour
1 6-oz pkg 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 mixture. Add to meat, with 1 cup water. Bring to a boil; cover and simmer 2-1/2 hours, stirring occasionally.

Blend flour with 1/2 cup water. Add to meat mixture and stir until thickened. Boil noodles in salted water according to package directions. Serve meat mixture over noodles.



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