Hungarian Veal Goulash

1. Heat oil in large skillet.

2. Add veal, onion, and garlic.

3. Cook and stir until meat is brown and onion is tender.

4. Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.

5. Cover, simmer 1 hour or until meat is tender.

6. Blend flour and 1/4 cup water.

7. Gradually stir into meat mixture.

8. Heat to boiling, stirring constantly.

9. Boil and stir 1 minute.

10. Serve over noodles.

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Nutrient	Quantity
Total fats	59.1611 g
Protein	184.4358 g
Carbohydrates	95.6192 g
Energy	1663.7277 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5867 g
Water	1355.6058 g
Aspartic acid	0.499 g
Calcium, Ca	1219.3849 mg
Lutein + zeaxanthin	334.3583 g
Fiber, total dietary	3.6457 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	595.5117 g
Niacin	13.5137 mg
Vitamin A, RAE	321.3814 g
Arginine	0.3057 g
Riboflavin	1.7515 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.168 g
Glutamic acid	1.2561 g
Sodium, Na	2599.6714 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8165 g
Total lipid (fat)	59.1611 g
Manganese, Mn	0.6377 mg
Fructose	17.7309 g
Proline	0.0975 g
Fatty acids, total saturated 16:0	7.0523 g
Sucrose	14.1354 g
Choline, total	624.1161 mg
Sugars, total	56.8494 g
Serine	0.1362 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.3902 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.6802 mg
Selenium, Se	158.0217 g
Ash	17.8397 g
Fatty acids, total saturated 18:1 undifferentiated	39.2802 g
Pantothenic acid	0.4619 mg
Phenylalanine	0.1434 g
Copper, Cu	2.611 mg
Betaine	0.573 mg
Thiamin	1.2344 mg
Retinol	272.3406 g
Methionine	0.0427 g
Iron, Fe	15.9364 mg
Carbohydrate, by difference	95.6192 g
Phosphorus, P	1767.347 mg
Folate, total	184.4603 g
Tocopherol, gamma	0.6822 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	21711.6 g
Alanine	0.1605 g
Cholesterol	453.3344 mg
Valine	0.1341 g
Fatty acids, total saturated 18:2 undifferentiated	5.7292 g
Glycine	0.125 g
Carotene, alpha	0.3983 g
Glucose (dextrose)	21.5265 g
Fatty acids, total saturated 14:0	0.0257 g
Zinc, Zn	9.8893 mg
Isoleucine	0.1009 g
Fatty acids, total polyunsaturated	7.4056 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.1809 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	1903.0387 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	184.4603 g
Tryptophan	0.0462 g
Vitamin C, total ascorbic acid	24.2443 mg
Phytosterols	141.84 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.1016 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	41.3078 g
Fatty acids, total saturated	8.775 g
Histidine	0.0772 g
Fatty acids, total monounsaturated	40.3314 g
Threonine	0.1119 g
Folate, food	184.4603 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	1.2533 g
Vitamin E (alpha-tocopherol)	15.0033 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	239.9229 mg
Lysine	0.149 g
Potassium, K	3123.9281 mg
Cystine	0.0381 g
Fluoride, F	28.83 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Brown sugar	1 tablespoon	34.2	8.8281	0
Olive oil	0.25 cup	477.36	0	54
Onion	1	60	14.01	0.15
Worcestershire sauce	2 tablespoons	26.52	6.6164	0
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
Water	1.5 cups	0	0	0
flour	2 tablespoons	72.285	15.8257	0.2804
hungarian paprika	2 teaspoons	806.9352	0	4.5333
red cayenne pepper	1 dash	0	0	0
catsup	0.75 cup	181.8	49.32	0.18
hot noodle	0	806.9352	0	4.5333
veal stew meat	2 lb	806.9352	0	4.5333