2 lbs. beef for stew, cut into 1" cubes
1 med. onion, sliced
1 sm. clove garlic, finely chopped or 1/8 tsp. instant minced garlic
1/4 c. shortening
1 1/2 c. water
3/4 c. catsup
2 tbsp. Worcestershire sauce
1 tbsp. packed brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
Dash of cayenne red pepper
1/4 c. cold water
2 tbsp. flour or 1 tbsp. cornstarch
Noodles (below)

Cook and stir beef, onion and garlic in shortening until beef is brown; drain. Stir in 1 1/2 cups water, the catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.

Shake 1/4 cup cold water and the flour in tightly covered container; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles. 6 to 8 servings.

NOODLES: Drop 8 ounces uncooked noodles into 6 cups rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, 3 minutes. Cover tightly. Remove from heat and let stand 10 minutes; drain.

Do-ahead Tip: Hungarian Goulash can be covered and frozen no longer than 4 months. Cover and heat frozen goulash and 1/2 cup water over medium-low heat, turning occasionally, until hot and bubbly, about 30 minutes.