Rindergulasch (beef goulash)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable Oil |
| 1 | pounds | Round Steak; Cubed |
| 3 | eaches | Onions; Medium, Chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Garlic Salt |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Sugar |
| 2 | cups | Water; Hot |
| 1 | tablespoon | Unbleached Flour |
| ¼ | cup | Water; Cold |
| ½ | cup | Cream; Heavy |
Directions
Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
Blend thoroughly. Pour in hot water; cover and simmer gently about 1½ hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.