Zurich goulash

Yield: 1 Servings

Measure Ingredient
2 pounds Boneless beef chuck, cut into 1\" cubes (up to 2-1/2)
3 \N Onions, chopped
3 tablespoons Butter
1 can (8 oz.) tomato sauce
1 cup Water or wine (or combination) (up to 1-1/2)
2 teaspoons Sugar
2 teaspoons Hungarian sweet paprika
2 teaspoons Salt
1½ teaspoon Caraway seed
1 teaspoon Dill seed
2 teaspoons Worcestershire sauce
1 teaspoon Finely minced garlic
¼ teaspoon Pepper
⅛ teaspoon Dry mustard
⅛ teaspoon Basil
1 cup Sour cream

In large frying pan or dutch oven, saute meat and onions in butter until browned. Add remaining ingredients, except sour cream. Stir well to blend.

Cover pan and simmer slowly until meat is tender, about three hours. Remove from heat and stir in sour cream. Serve over hot buttered noodles.

Posted to EAT-L Digest 08 Dec 96 From: Lynne Fraser <Lynne_Fraser@...> Date: Mon, 9 Dec 1996 11:59:07 -0500

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