Hungarian Goulash ...p42

Four beef goulashes grace our cookbook, so which one to choose?  This one comes from Les, and while we all thought it was tasty, it was the first recipe that I wished I had a middle rating, something like Yumk! or Yukem! ... as our critic was middle of the road on this one.  We have a policy that Nana cannot know whose recipe it is before tasting lest it influence her buds.... Of course, she knew right away it wasn't her recipe because this one lacked green peppers and tomatoes and that is the goulash she prefers.

The men thought this was a little too sweet; my men like everything spicy. We women didn't mind the sweet.  If you do,  just cut the sugar in half or eliminate it.

Hardy Appetit!

HUNGARIAN GOULASH
Leslie Anne's version

1/2 c. shortening
2 lbs. beef round steak
1 c. sliced onions
1 garlic clove, minced
1/4 c. catsup
2 T worcestershire
1 T brown sugar

2 tsp. salt
2 tsp. paprika
1/4 tsp. dry mustard
dash cayenne
1 3/4 c. water
2 T flour

Melt shortening in skillet.  Add beef, onions and garlic to cook.  Stir until meat is brown and onion is tender.  Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.  Cover and simmer for 2 - 2 1/2 hrs.  Blend flour and 1/4 c. water.  Stir gradually into meat mixture.  Bring to boil and stir until thickened.