Hungarian Goulash II

2 pounds beef chuck roast, cubed

1 large onion, diced

½ cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons salt

2 teaspoons Hungarian sweet paprika

½ teaspoon dry mustard

1 ¼ cups water, divided

¼ cup all-purpose flour

Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.

Cover, and cook on Low for 9 to 10 hours, or until meat is tender.

Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.