Ingredients
- A mist of cooking spray
- A pound of tender beef chunks for stewing
- Finely chopped petite yellow onion
- A generous portion of water, about 1 ½ cups
- ½ cup of tangy ketchup
- 3 tablespoons of rich Worcestershire sauce
- A hint of sharp distilled white vinegar, about ¾ teaspoon
- 2 tablespoons of sweet brown sugar
- A sprinkle of aromatic paprika, around 1 ½ teaspoons
- A dash of salt, approximately 1 teaspoon
- A pinch of dry mustard, about ½ teaspoon
- A package of egg noodles, 16 ounces in weight
Step 1
In a generously greased large pot over medium heat, brown the beef stew meat until beautifully seared on all sides, for around 5 to 7 minutes. Toss in the onions and sauté until they start to soften, approximately 5 minutes. Next, blend in water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard to the beef and onion concoction. Cover the pot, lower the heat, and let it simmer until the beef turns tender, for roughly 2 1/2 hours.
Step 2
Meanwhile, in another large pot, bring salted water to a vigorous boil. Cook the egg noodles until they are al dente, which should take about 5 minutes. Drain the noodles and plate them up, then spoon the flavorful goulash over the top for a delightful meal.
Extra Tips & Suggestions
- 1. Invest in airtight glass containers to preserve the flavors of your goulash for longer periods of time.
- 2. Utilize freezer-safe bags to store individual portions of goulash for quick and convenient meals on busy days.
