Hungarian Goulash II

This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.

Step: 1

Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.

Step: 2

Cover, and cook on Low for 9 to 10 hours, or until meat is tender.

Step: 3

Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Per Serving: 281 calories; protein 19.2g; carbohydrates 15.3g; fat 15.8g; cholesterol 68.6mg; sodium 1099.6mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.