10 pounds beef (AP), cubed
24 ounces onion, chopped
1 clove garlic, finely chopped
8 ounces shortening
5 ounces brown sugar
1 tablespoon dry mustard
1 ounce paprika (1/4 cup)
1/8 teaspoon cayenne pepper
2 1/2 ounces salt
1 1/2 cups worcestershire sauce
2 tablespoons cider vinegar
1 quart catsup
3 quarts water
20 ounces all-purpose flour
1 quart cold water
72 ounces noodles
4 1/2 gallons boiling water
2 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Brown beef and vegetables in shortening in steam-jacketed kettle or tilting fry pan.
2. Combine sugar, seasonings, and liquid ingredients. Add to browned meat. Cover container and simmer 1-2 hours or until meat is tender.
3. Mix flour and water until smooth. Add gradually to hot mixture and cook until thickened. Keep hot, 190°F.
4. Cook noodles according to directions on p. 369. Serve 6 oz goulash over 4 oz noodles.
24 ounces onion, chopped
1 clove garlic, finely chopped
8 ounces shortening
5 ounces brown sugar
1 tablespoon dry mustard
1 ounce paprika (1/4 cup)
1/8 teaspoon cayenne pepper
2 1/2 ounces salt
1 1/2 cups worcestershire sauce
2 tablespoons cider vinegar
1 quart catsup
3 quarts water
20 ounces all-purpose flour
1 quart cold water
72 ounces noodles
4 1/2 gallons boiling water
2 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Brown beef and vegetables in shortening in steam-jacketed kettle or tilting fry pan.
2. Combine sugar, seasonings, and liquid ingredients. Add to browned meat. Cover container and simmer 1-2 hours or until meat is tender.
3. Mix flour and water until smooth. Add gradually to hot mixture and cook until thickened. Keep hot, 190°F.
4. Cook noodles according to directions on p. 369. Serve 6 oz goulash over 4 oz noodles.
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