Beef Goulash

• 3 tablespoons:canola oil or olive oil
• 2 pounds:cubed stew beef
• 2 :large onions, sliced
• 2 cloves:garlic, peeled, minced
• 1 cup:ketchup
• 2 tablespoons:Worcestershire sauce
• 1 tablespoon:brown sugar, packed
• 1 tablespoon:paprika
• 1 teaspoon:yellow mustard
• 2 teaspoons:salt
• 1-1/4 cups:water, divided
• 2 tablespoons:flour
• Wide egg noodles cooked according to package directions:(optional)

Preparation

1. Heat oil in 3- or 4-quart pot over high heat.
2. Rinse beef, pat dry and place in pot. Brown the meat on all sides about 10 minutes.
3. Add onions and garlic and sauté for 2 to 3 minutes.
4. Add ketchup, Worcestershire sauce, sugar, paprika, mustard, salt and 3/4 cup water. Mix well.
5. Simmer, covered, for 1 hour and 30 minutes, checking and adding a little more water if needed. Continue to simmer uncovered for remaining 30 minutes.
6. Right before serving, blend flour and remaining water to make a smooth paste. Gradually stir into meat mixture.
7. Heat to boiling and stir for 1 minute to thicken. Serve hot, over cooked wide egg noodles, if desired.

Also known as gulyas, this dish was invented by Hungarian cowboys, who stewed and sun-dried cubed beef over a campfire. Gulya means "herd of cattle" or "cowboy" and hus means "meat." Put the words together and you have meat, cowboy-style.