One of The Oracle members shares their culinary chops with you. Bon appetit!
As the holiday season approaches and the temperatures begin to plummet, I find myself craving foods of a heavier category. Hungarian goulash puts a fire in one’s belly and offers enough sustenance to get through the day. A meal that requires a little bit of TLC, your house will begin smelling heavenly in no time.
1 lb stew meat cut into cubes
3 tablespoons worcestershire sauce
2 medium onions minced
3/4 teaspoon apple cider vinegar
1/4 teaspoon dry mustard
6 tablespoon ketchup
1 1/4 teaspoon paprika
1 1/2 cup water
2 tablespoon brown sugar
3 tablespoon flour
1 1/4 teaspoon salt
1 package of egg noodles
Brown meat in heavy sauce pan-add onion. Combine mustard, paprika, brown sugar and salt in small bowl.
Combine Worcestershire sauce, vinegar, ketchup- add to dry mixture. Add to meat in sauce pan
Add 1 cup water, then stir and cover. Cool over a low heat (a simmer) for 2 1/2 hours or until meat is very tender
Blend flour with remaining 1/4 water and add to meat mixture.
Stir until thickened
Cook egg noodles according to package directions
Serve meat mixture over noodles and enjoy!