Hungarian Goulash - cooking recipe

Ingredients

2 lb. beef (chuck or rump), cut in 1-inch pieces
4 Tbsp. fat
1 c. sliced onions
1 small clove garlic, minced
3/4 c. catsup
3/8 c. (1/4 c. plus 2 Tbsp.) Worcestershire sauce
1 tsp. vinegar
1 Tbsp. brown sugar
2 1/2 tsp. paprika
2 tsp. salt
1 tsp. dry mustard
dash of red pepper (optional)
2 c. water
2 Tbsp. flour
1/4 c. water

Preparation

Brown the beef in the fat.
Add the sliced onions and minced garlic; brown.
Mix together the catsup and Worcestershire sauce. Stir in the vinegar, brown sugar, paprika, salt, dry mustard and red pepper.
Add the 2 cups water.
Cover and simmer for 2 to 2 1/4 hours.
Add more water, if necessary.
Thicken with the 2 tablespoons flour and 1/4 cup water.
Pour Goulash over cooked noodles.
Garnish with parsley.