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
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