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Magyar Gulyas (Hungarian Goulash)

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Hungarian Meat 4 Servings

INGREDIENTS

2 lb Lean beef chuck; cut into 1-1/2" squares
1/4 lb Lard or sweet butter
Salt and pepper to taste
2 tb Sweet paprika -or-
1 tb Hot paprika
1 1/2 lb Onions; sliced
1 tb Flour
Hot water or dry white wine
2 c Dairy sour cream

INSTRUCTIONS

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 1-1/2 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 4-6 servings.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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