1 to 2 pounds of lean ground beef
1 medium, chopped & diced
2 cups water
3/4 cup ketchup
2 tbsp Worcestershire sauce
2 tsp paprika
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
2 tbsp all-purpose flour (I only had wheat flour)
1/4 cup cold water
Additional cooked noodles or mashed potatoes (optional)
Cook beef & onion over medium heat until meat is no longer pink.
Drain, if necessary.
Add the 2 cups of water and ketchup, worcestershire sauce, paprika, sugar, salt, mustard, & garlic powder.
Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Meanwhile, in a small bowl, combine flour and cold water until smooth.
Stir into the meat mixture and bring back up to a boil.
Cook for 2 minutes until thickened.
Serve over noodles or potatoes immediately.
Feel free to eat immediately or freeze up to 3 months (do not include noodles/potatoes in freezing). To thaw frozen goulash, place in fridge to defrost, then place in a small saucepan and heat through.
(Does not include noodles or mashed potatoes)
Servings: 6 Calories: 202 Fat: 6 Points: 4 Points Plus: 5
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