Recipe - Mitzi Gaynors Hungarian Goulash

3 tablespoon Bacon fat
1 cup Onion, chopped
2 One half pound Lean veal, cut into
1 One half In cubes
2 tablespoon Paprika
1 One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Margarine
2 cup Beef broth and water
1 cup Dry white wine
4 tablespoon Green OR red pepper
4 tablespoon Flour
One half cup Sour cream
Poppy seed noodles, cooked
And drained

Heat bacon fat in large, heavy skillet or dutch oven. Add onions and
saute 5 minutes. Remove and set aside. Add remaining fat to
skillet. Add meat and brown well on all sides. Sprinkle with
paprika, salt, pepper and margarine. Add broth and water. Add wine,
chopped pepper and reserved onion. Bring to a boil. Cover and simmer
for an hour and a half to two hours, or until meat is tender when
tested with fork. Remove from heat to serving platter. Strain
drippings; combine flour and water, gradually stirring in drippings.
Cook until thickeneed, stirring. Blend in sour cream, heat until hot.
Spoon over beef cubes. Serve with poppy seed noodles.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip