In a large sauce pan or dutch oven, heat 2 Tb olive or vegetable oil. Add in a finely chopped onion, a finely minced garlic clove, and 1 lb of stew meat or round steak cut up. Cook until onions are softened, and meat is browned.
Now add 1 1/2 c water.
Half a cup of ketchup
A Tablespoon of Brown Sugar
Half a teaspoon of salt
1/4 teaspoon of dry mustard
and 3/4 tsp paprika
Now you are going to add a few dashes of tobasco sauce, or a pinch of cayenne pepper.
Mix it all together, and bring it to a boil. Then lower the temperature to a simmer, and put a lid on it.
Let this cook for 1 1/2 - 2 1/2 hours. Two hours is best.
When it is nearly done, cook a package of egg noodles.
In a small glass, put about 1/3 cup of cold water. You are going to add a heaping forkful of cornstarch (about a rounded tablespoon)
Combine with the fork
Now bring your sauce to a rolling boil.
Pour in your cornstarch mixture.
Let it cook about 2 minutes, and your sauce will thicken nicely.
Serve on the egg noodles.
Enjoy!
Printable Version: Hungarian Goulash
