A delicous goulash recipe best served with some nice buttered egg noodles
Melt the margarine or butter in Dutch oven over medium to high heat.
Add the onion and cook until the onions are tender. Add the garlic and cook one minute longer.
Add the meat cubes and cook until browned.
In a small bowl, stir together the ketchup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
Pour over the meat, bring to a boil, then turn down to low and simmer 2 hours.
When the 2 hours is almost up, prepare the potatoes and carrots and cauliflower.
Peel the potatoes, cut into large chunks, and rinse.
Peel the carrots and slice.
Wash the cauliflower and cut into florets.
At the 2 hour mark, add the potatoes, carrots and cauliflower to the goulash.
Bring to a boil, then turn down and let simmer for 30 minutes.
Once the vegetables are tender and cooked through, stir 2 tablespoons of flour into 1/4 cup water in a small bowl to make a paste.
Add a little of the hot liquid from the goulash to the flour and water mixture. Stir to combine then stir back into the goulash and heat to boiling,
stirring constantly for one minute. Shut off.
You can eat as is or you can serve over broad hot cooked buttered noodles.