What Hungarian Goulash? What does that have to do with Germany? Probably nothing, but it is one of those foods I grew up with and I still cook today and it's a super-duper hit in my house.
1 lg. onion
1 clove garlic, minced
1/2 to 3/4 c. catsup (optional)
2 tbsp. Worcestershire sauce (optional)
1/4 c. flour or cornstarch depending on the thickness you want
1 tbsp. brown sugar (I don't use it, but some call for this)
2 tsp. salt (optional)
2 tsp. paprika (I use a little more than that)
1/2 tsp. dry mustard
1 c. water
Mix flour with small amount of cold water and stir into beef mixture. I sometimes use cornstarch, depending how thick I want the gravy. Heat to boiling, stirring constantly for 1 minute. Serve over hot egg noodles. I found that egg noodles are the best or if you are familiar with German tradition I would use Spaetzle (a form of egg noodle). Serves 6-8 which means in my house they will be nothing left!