I remember feeling like I hit the jackpot when we went to Grandma and Grandpa R.’s house for dinner, and we were having Goulash!
Portia
Ingredients
- 2 lbs beef cubes
- 1/4 cup shortening (or butter)
- 1 cup sliced onion
- 2 teaspoons garlic salt
- 3/4 cup of ketchup
- 3/8 cup Worcestershire sauce
- 1 tablespoon brown sugar
- 2 1/4teaspoons paprika
- Dash of red pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon vinegar
- 2 1/2 cups of water
- homemade noodles (you can also use premade egg noodles)
Directions
Brown beef in shortening. Add and brown onion. Mix and add the rest of ingredients (excluding the noodles). Simmer 2 to 2 1/2 hours or until meat is tender. Add dry noodles. Simmer until noodles are soft, and sauce has thickened.
Noodles: 3 egg yolks 1 whole egg 3 tablespoons cold water 1 teaspoon salt 2 cups flour Beat egg yolks and egg until very light. Beat in water and salt. Stir in and work with hands the flour. Divide dough into 3 parts. Roll out each piece as thin as possible on lightly floured cloth covered board. Place between 2 towels until dough is partially dry. Roll up dough as for jellyroll. Cut into strips of desired width. Shake out strips and allow to dry before using or storing.
Instant Pot modifications:
Brown beef in shortening on the “Sauté” setting. Add and brown onion. Mix and add the rest of ingredients (excluding the noodles). Cook on “High Pressure” for 30 minutes. Let it release naturally for 10 minutes before manually releasing pressure. Remove lid, and return to the “Sauté” setting. Once boiling, drop noodles in. Simmer until noodles are soft, and sauce has thickened.
Irene
Seneca, Missouri
