Magyar gulyas (hungarian goulash)

Yield: 4 Servings

Measure Ingredient
2 pounds Lean beef chuck; cut into 1-1/2\" squares
¼ pounds Lard or sweet butter
\N \N Salt and pepper to taste
2 tablespoons Sweet paprika -or-
1 tablespoon Hot paprika
1½ pounds Onions; sliced
1 tablespoon Flour
\N \N Hot water or dry white wine
2 cups Dairy sour cream

From: sporter@... (Susan Moyers Porter) Date: 26 Jan 1996 04:28:46 -0700 Season meat with the salt and pepper. Heat lard almost to smoking point in a a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1-½ hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with carraway seeds. Makes 4-6 servings.


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