Hungarian Goulash III

Ingredients

• 1 pound beef stew meat cut into cubes
• 2 tablespoons brown sugar 
• 0.5 teaspoon mustard dry
• 16 ounce extra wide egg noodles 
• 0.5 cup catsup 
• 1.5 teaspoons paprika 
• 1 teaspoon salt 
• 1.5 cups water 
• 0.8 teaspoon distilled vinegar white
• 3 tablespoons worcestershire sauce 
• 1 small onion yellow chopped

Equipment

• pot

Directions

1. Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes.
2. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture.
3. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
4. Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain.
5. Serve the goulash over the noodles.