I need a recipe for goulash that has Brown Sugar in the recipe?

Question

I dated this girl a long time ago and her grandma made the best goulash...all I remember is that it had brown Sugar in the recipe (along with the standard tomato base, mushrooms, ground beef etc)...Please help...I've got a hankerin over here...

Answer 1

Hungarian Goulash (Betty Crocker)
2 pounds beef for stew cut into 1 inch cubes
1 medium onion sliced
1 small clove garlic finely chopped or 1/8 tsp minced garlic
1/4 cup shortening
1 1/2 cup water
3/4 catsup
2 tbsp Worcestershire sauce
1 tbsp packed brown sugar
2 tsp salt
2 tsp paprika
1/2 tsp dry mustard
dash of cayenne pepper
1/4 cup cold water
2 tbsp flour

8 oz uncooked noodles (cooked and drained)

Cook and stir beef, onion,and garlic in shortening until beef is golden brown, drain and stir in 1 1/2 cup water and catsup, Worcestershire sauce, brown sugar salt, paprika, mustard and cayenne pepper. Heat to boiling, reduce heat, cover and simmer until beef is tender 2 to 2 1/2 hours.

Mix together the 1/4 cup cold water and flour well, and stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles.

This was the original recipe from Betty Crocker who Americanized goulash...most people now do not use paprika, mustard and replace the beef cubes for hamburger and also add chopped green peppers....the reason for the brown sugar in any recipe that uses tomatoes is to decrease the bitter acid flavor of the tomatoes....

Answer 2

Goulash Recipe With Ketchup

Answer 3

Here's one you can try that sounds really good:

Hungarian Goulash

1 lb beef, cut into cubes
2 medium onions, minced
1/4 teaspoon dry mustard
1 1/4 teaspoons paprika
2 tablespoons brown sugar
1 1/4 teaspoons salt
3 tablespoons worcestershire sauce
3/4 teaspoon cider vinegar
6 tablespoons ketchup
1 1/2 cups water
3 tablespoons flour
1 (6 ounce) package noodles

Brown meat on all sides in heavy fry pan or Dutch oven; add onion.
Combine mustard, paprika, brown sugar, salt.
Combine Worcestershire sauce, vinegar, ketchup; add to mustard mixture; add to meat; add 1 cup of the water; stir; cover.
Cook over low heat 2 hours or until meat is very tender.
Blend flour with remaining 1/2 cup of water; stir until thickened.
Boil noodles in salted water until tender; drain.
Serve meat mixture over noodles.
Eight servings.
I sometimes use corn starch instead of flour to thicken.Also can be done in a pressure cooker instead of dutch oven as in step 4, to cut time.