Hungarian Goulash

Goulash can resemble stew or soup: this one must be eaten in bowls with a spoon to manage its abundant paprika and onion sauce.

3 T butter

1 onion, chopped

2 T sweet Hungarian paprika

2 lbs beef round, in 1-� inch cubes

2 T flour

Salt � t marjoram, crumbled

4 C beef broth

1-� C potato cubes

1-� T lemon juice

Melt the butter in a covered casserole. Add the onion, stir, and cook until soft. Stir in the paprika and cook slowly 1-2 minutes. Roll the meat in flour and add to the onion, cooking only long enough to brown lightly. Sprinkle with a little salt, and add marjoram. Pour in broth and bring to a boil. Cover and simmer for about 1 hour, or until tender. Add the potato cubes and cook 15-20 minutes, until done. Remove from heat, stir in the lemon juice, and add more salt if necessary.

Serves 4

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey


Contributed by: Edit

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