HUNGARIAN GOULASH - A FAMILY FAVORITE | Homestead Kitchen

Heat 2 tablespoons of olive oil in a Dutch oven.

Dice 1/2 yellow onion and add it to the pot with the meat.

Brown the meat and onions slightly.

Add 1 cup of ketchup, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons paprika, 1/2 teaspoon dry mustard, 2 tablespoons brown sugar or honey, and 1 tablespoon minced garlic to the pot.

Pour in 3 cups of water and a few dashes of Tabasco sauce or a pinch of cayenne pepper.

Stir the mixture and bring it to a boil.

Reduce heat to a gentle simmer, cover with the lid slightly cracked, and cook for 2 to 2.5 hours.

Prepare egg noodles according to package instructions.

Mix 1/3 cup cold water with 2 tablespoons arrowroot starch or cornstarch to create a thickener.

Bring the goulash to a boil again and stir in the thickener until combined.

Add the cooked egg noodles to the goulash and stir to combine.

Equipment Needed

Allergens