Goulash can be made over a campfire or on the stovetop:
- 4 # beef (round steak or stew meat)
- 3 C water
- 1-1/2 C catsup
- 1/4 C Worcestershire sauce
- 2 Tbsp brown sugar
- 4 tsp salt
- 4 tsp paprika
- 1 tsp dry mustard
Cut meat into bite-sized pieces. This is easier to do if the meat is slightly frozen.
Heat a Dutch oven. Cover the bottom of this pan with oil, and brown the beef, a little at a time (adding more oil when necessary). Remove cooked meat to make space for the meat that still needs to cook. When all meat is browned, return it all to the pan. Add remaining ingredients and bring to a boil. Reduce heat, cover pan, and simmer until meat is tender. Chunks of stew beef will probably take 90 minutes to cook; thin-sliced round steak might only take 30-45 minutes.
When meat is tender, blend 1/4 cup flour into 1/2 cup cold water. When there are no lumps, pour it into the Dutch oven and stir while sauce thickens. Serve over noodles.
(if you serve this over rice noodles, you could thicken the goulash with tapioca to make the recipe wheat-free)