- Prep Time
- 6 servings ServingsServings
- 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)
- Heat oil in 3- or 4-quart pot over high heat.
- Rinse beef, pat dry and place in pot. Brown the meat on all sides about 10 minutes.
- Add onions and garlic and sauté for 2 to 3 minutes.
- Add ketchup, Worcestershire sauce, sugar, paprika, mustard, salt and 3/4 cup water. Mix well.
- 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.
- Right before serving, blend flour and remaining water to make a smooth paste. Gradually stir into meat mixture.
- 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.