Hungarian Goulash

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
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Category:Cathy's Recipes