Saturday, October 23, 2010

Hamburger Goulash

Yields 12 cups

4 pounds ground beef
2 medium onions, chopped
4 cups water
1-1/2 cups ketchup
4 tablespoons Worcestershire sauce
4 teaspoons paprika
2 to 4 teaspoons sugar
2 teaspoons salt
2 teaspoon Dijon mustard
1/2 teaspoon garlic powder
4 tablespoons all-purpose flour
1/2 cup cold water
Mashed Potatoes

1.  In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes.
2.  In a small bowl, combine the flour and cold water until smooth; stir into the meat mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve half over potatoes.  Cool the other half, put into a freezer safe container (Ziplock Gallon Freezer Bag), label with name and date and freeze for up to 3 months.

TO USE FROZEN GOULASH:  Thaw in the refrigerator; place in a saucepan and heat through.

Recipe taken and modified from Taste of Home, Fall Freezer Meals, October 2010

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