Hungarian Goulash

Carole F


This recipe is from the old Betty Crocker cookbook from the early 70's. This one is simple, and one of my husband's favorites as well as mine.


★★★★★ 1 vote



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  • 2 lb
    beef stew meat
  • 3/4 c
  • 1 Tbsp
    brown sugar
  • 2 Tbsp
    worcestershire sauce
  • 1 1/2 c
  • 2 tsp
  • 1/2 tsp
    dry mustard
  • 1
    onion, chopped (i use large)
  • 1/2 tsp
    garlic salt
  • few dash(es)
    of cayenne pepper
  • 1/4 c

How to Make Hungarian Goulash


  1. Brown stew meat in a little oil. Add all the ingredients above except cornstarch.
  2. Cook over med. to low heat until meat is tender. This could take about one hour and a half, you be the judge as to how tender you want the meat. Now mix cornstarch with some water enough to make it add slowly to meat mixture to thicken the sauce.
  3. Serve over Wide Noodles
  4. This is one of those recipes you can add more catsup or brown sugar for sweetness..or more caynene pepper. Everyone's taste is different. I suggest making it once, then tweet it to your liking.

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About Hungarian Goulash

Course/Dish: Beef
Other Tag: Quick & Easy

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