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Beef Goulash

from the kitchen of Ginny Parish

2 lbs. beef stew meat
1 medium onion, diced
1/8 tsp. dried garlic
½ cup green pepper, chopped
¼ cup oil

1½ cups water
¾ cup ketchup
2 Tbls. Worcestershire sauce
1 Tbls. packed brown sugar
2 tsp. salt
2 tsp. paprika
½ tsp. dried mustard
1 bay leaf
½ tsp. marjoram
dash cayenne pepper

In a dutch oven or large skillet, brown first 4 ingredients in oil.
Add rest of ingredients. Heat to simmer. Reduce heat and simmer 2 to 2-1/2 hours until tender.

10 minutes before serving, mix ¼ cup water and 2 Tbls. Flour. Add to goulash. Bring to a boil for 1 minute or until thickened.

Serve over buttered noodles or mashed potatoes.

This recipe can be made in a dutch oven or crockpot too. Ginny prefers using a crockpot. It can be made ahead of time and turned down low until you are ready to serve.

All seasonings can be adjusted to your family’s own taste. (Sweet, hot)

Beef goulash is a favorite at our house, especially in winter. It’s great comfort food.

Terri’s notes:
~ I prepped the first 4 ingredients, stovetop, in the morning. Poured mixture into the crockpot, added the rest of the ingredients and set on low for the day. When I got home from work, I stirred in the flour mixture, boiled the noodles and all was ready for supper in minutes!


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