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Print this Recipe    Goulash 26

Simple Hungarian Goulash

1/4 lb. lean ground beef
1/2 cup of onions
2 cloves of garlic
2 Tbsp canola oil
1/4 cup canned whole tomatoes, smashed
1/4 cup catsup
2 tsp. prepared mustard (or 1 tsp. dry mustard)
1/2 tsp. paprika
2 Tbsp. Worcestershire sauce
1/2 tsp. vinegar
2 tsp. brown sugar
Salt & Pepper (To taste)
Hot Sauce (To taste)
1 cup pasta

Brown your beef until it is cooked through. While cooking your
beef, cook the onions and garlic in your oil. You want them to be
almost brown. When the beef and onion-garlic mixture are both
cooked through, add together, and saute for a minute or so. Then
add the tomatoes, the catsup, the mustard, the paprika, the
Worcestershire sauce, the vinegar, and the brown sugar. Cover and
simmer for 30 - 40 minutes. While beef mixture is simmering, boil
and drain a cup of pasta. I prefer to use a pasta that is round,
like macaroni or ditalini. Once the pasta is finished and the beef
has simmered, add the pasta to the beef. Salt and pepper to taste.
Add hot sauce and stir before you serve.

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