Recipe - Zurich Goulash

2 pound Boneless beef chuck, cut
into 1" cubes (up to 21/2)
3 Onions, chopped
3 tablespoon Butter
1 cn (8 oz.) tomato sauce
1 cup Water or wine (or
combination) (up to 11/2)
2 teaspoon Sugar
2 teaspoon Hungarian sweet paprika
2 teaspoon Salt
1 One half teaspoon Caraway seed
1 teaspoon Dill seed
2 teaspoon Worcestershire sauce
1 teaspoon Finely minced garlic
One fourth teaspoon Pepper
1/8 teaspoon Dry mustard
1/8 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 EATL Digest 08 Dec 96

From: Lynne Fraser Lynne_Fraser@BROWN.EDU

Date: Mon, 9 Dec 1996 11:59:07 0500