Sue Freeman posted 05-03-98
Goulash Soup
2 lbs. stew meat cut in 1" cubes
2 large onion chopped
2 clove garlic minced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
3 Tablespoons Sweet Hungarian paprika (not Spanish)
1 teaspoon dry mustard
1 teaspoon horseradish
5 cups beef broth
1 pkg. egg noodles
1/2 pt. sour cream
Heat heavy pan with a little olive oil. When it is hot drop meat cubes in one at a time so they sear and the heat of the pan doesn't go down all at once.
You want the meat to sear and not release any of it's juices until it is cooking. Brown all sides of meat then remove from pan.
Reduce heat and add onions,garlic, and saute til tender. Add Worcestershire sauce, sugar, salt, paprika, horseradish and mustard and add meat.
Add the broth and cover and simmer for 2 to 3 hours til meat falls apart. Don't hurry this process, it is better the longer it cooks.
When the meat is done and falling apart, take meat out and shred it. Replace the meat and add noodles. Cook til noodles are done.
If you need more broth then add more beef broth and heat through.
Take off heat and stir in sour cream.