Hungarian Goulash II Popular Recipes
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Hungarian Goulash II |
"This is a dish that my aunt gave me. It takes awhile to make, however it's far worth it. Hope you want it. Serve over spaetzle or rice."
Ingredients :
- 2 pounds red meat chuck roast, cubed
- 1 large onion, diced
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons Hungarian candy paprika
- 1/2 teaspoon dry mustard
- 1 1/four cups water, divided
- 1/4 cup all-reason flour
Instructions :
Prep : 15M | Cook : 6M | Ready in : 10H30M |
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- Place red meat in slow cooker, and cover with onion. In a medium bowl, stir collectively ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over red meat and onions.
- Cover, and cook on Low for 9 to 10 hours, or till meat is smooth.
- Mix 1/four cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to fifteen minutes, or till sauce thickens.
Notes :
- Try using a Reynolds® gradual cooker liner on your slow cooker for less difficult cleanup.
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