Hungarian Goulash

• ¼ cup shortening
• 2 lbs beef chuck or round, cut into 1-in cubes (or steak leftovers)
• 1 cup sliced onion
• 1 clove garlic minced
• ¾ cup catsup
• 2 T Worcestershire sauce
• 1 T brown sugar
• 2 t salt
• 2 t paprika (Hungarian paprika if you wish)
• ½ t dry mustard
• Dash cayenne pepper (not needed if using Hungarian paprika)
• 1 ½ cups water
• 2 T flour
• ¼ cup water
• 5 cups hot cooked egg noodles

Melt shortening in large skillet. Add beef, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, W sauce, sugar, salt, paprika, mustard, pepper, and 1 ½ cups water. Cover, simmer 2-2.5 hours.

Blend flour and ¼ cup water; stir into meat mixture gradually. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over noodles.

Note: If using beef leftovers, sauté meat and onions in small amount of butter rather than shortening. Cook until seasonings have been absorbed, much less than 2 hours.