Hungarian Goulash

• 2-1/2 lbs beef, rump or round, or veal
• 1/3 cup suet, chopped
• 1/2 cup onion, chopped
• 1/2 clove garlic, crushed
• 2 cups water
• 1 cup catsup
• 1/2 tsp. dry mustard
• 1 tbl. paprika
• 2 tbls. brown sugar
• 1 tbl. salt
• 1 tsp. Worcestershire sauce
• 1 tsp. vinegar
• 2 tbls. flour
• 1 pkg. fine noodles

Cut meat into 1" cubes. Brown in suet with onion and garlic (With leftover roast, sauté onion and garlic in about 2 tbls. of butter. Add meat drippings left from roast if you have them and your leftover roast. Cover and simmer low for about 15 minutes to season meat with garlic and onion flavor. Uncover and continue with recipe.)

Add water, catsup and seasonings (except flour), cover and cook at low heat until meat is tender, about 2 hours. Mix flour with 1/2 cup water and add to the mixture, stirring constantly, and cook until thick.

In the meantime cook noodles in boiling salted water. Drain noodles and serve with meat and sauce over them.