| Hilda’s Hungarian Goulash |
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ingredients 1/3 cup butter or fat 1 large onion, minced 2 pounds round steak 1 1/2 inches thick 6 tablespoons flour 1 ½ teaspoon paprika 1 ½ teaspoon salt ½ teaspoon pepper 1 2-pound can tomatoes, drained 1 cup water (optional) 1 teaspoon sugar (optional) 4 medium potatoes directions 1. Sauté onion in shortening until golden brown. Cut steak into 1½ inch cubes, roll lightly in flour and then add to onions. Brown meat on all sides, stirring frequently. Add paprika, salt, pepper and stir well; add tomatoes and stir. 2. Cover and simmer until meat is tender abut 1 ½ to 2 hours. When meat is tender, remove cover and continue to simmer until goulash is slightly thickened. (Sugar may be added if tomatoes seem too acid). Potatoes, if desired, should be added about 40 minutes before meat is done. Source: Julia Noble, Hilda Zolte |
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