Hungarian Goulash a la Betty Crocker

We went flea marketing and to the library book sale on Friday and I found lots of wonderful old kitschy cookbooks from the 50s and 60s, including the Betty Crocker cookbook that I grew up with in my Mom's house. I found a recipe in there for Hungarian goulash that called for a large quantity of ketchup--and since Mom and I had just made all that home-made ketchup I knew I had to make it.

My friend Michelle had recently given us some venison, so I used it instead of beef. Boy, Patty Dog was going crazy while I was cooking this up.

Ingredients:

• 1/4 cup shortening
• 2 LB beef cuck or round, cut into 1-inch cubes
• 1 small clove garlic, minced
• 3/4 cup ketchup
• 2 TB Worcestershire sauce
• 1 TB brown sugar (if you use the home-made ketchup recipe, I suggest leaving this out as the ketchup is already pretty sweet)
• 2 Tsp salt
• 2 Tsp paprika
• 1/2 tsp dry mustard
• Dash cayenne pepper
• 1 1/2 cups water
• 2 TB flour
• 1/4 cup water
• 3 cups hot cooked noodles.

Directions:

• Melt shortening in a large skillet.
• Add beef, onion and garlic; cook until meat is brown and tneder.
• Stir in ketchup, Worcestshire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
• Cover and simmer for 2 to 2 1/2 hours.
• Blend flour and 1/4 cup water, stir gradually into meat mixture.
• Heat to boiling, stirring constantly for one minute.
• Serve over noodles.

Also try:

Slow Cooker Italian Goulash Soup

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