Goulash-Style Stew, with recipe

Goulash-Style Stew, Penzeys

I have about a zillion recipes I want to try so I thought I better get cracking. I resorted them, filed them and picked out a few that I put on the Make this Month list. Today's new recipe is Goulash Stew. 

1

2

3

Goulash Style Stew, Penzey's Spices Magazine

Ingredients

• 2 lbs. beef stew meat, cut into 1-inch cubes
• Penzy's Onion Powder (or you can use a real onion)
• 1/4 Cup shortening
• -------------------------------------------------------------
• 1 clove garlic, minced
• 1 1/2 Cups water
• 3/4 Cup ketchup
• 2 TB. Worcestershire sauce
• 1 TB. brown sugar
• 1-2 tsp. salt
• 1 TB. HUNGARIAN-STYLE SWEET PAPRIKA
• 1/2 tsp. REGULAR MUSTARD POWDER
• Dash CAYENNE PEPPER
• -------------------------------------------------------------
• 1/4 Cup cold water
• 2 TB. flour

Directions

In a stock pot the shortening over medium-high heat. Add the beef and onions and cook until browned, 7-10 minutes. Drain off any fat. Stir in the remaining ingredients through the SEASONINGS. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 2-2 1/2 hours. Combine the water and flour, mix until no flour lumps. Drizzle into the stock pot. Bring to a boil and keep stirring until thickened. Cook for 1 minute. Serve over freshly cooked noodles.

My Notes: This was good, a little sweet for Hubby. I would Omit the Brown Sugar next time. Q thought it tastes like Teriyaki.