Recipe - Magyar Gulyas (Hungarian Goulash)

2 pound Lean beef chuck; cut into
11/2" squares
One fourth pound Lard or sweet butter
Salt and pepper to taste
2 tablespoon Sweet paprika or
1 tablespoon Hot paprika
1 One half pound Onions; cut or sliced up
1 tablespoon Flour
Hot water or dry white wine
2 cup Dairy sour cream

From: sporter@roux.com (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 1One half 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 46 servings.

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