Hungarian Goulash

Hungarian Goulash

3 lb boneless beef chuck, cut into 1-inch cubes

¼ cup flour

¼ cup oil

3 cups sliced onions

1 tbsp paprika

1 tsp salt

1/8 tsp pepper

10.5-oz can condensed beef broth

1 cup sour cream

Buttered extra wide egg noodles

In medium bowl, toss meat cubes with flour to coat.  In Dutch oven, brown meat cubes in oil until well browned on all sides.  Add onions, paprika, salt, pepper and beef broth.  Cover and cook over low heat for 1 ½ hours or until meat cubes are tender.

Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly.  Serve goulash over noodles.  8 servings.

Excellent! 1/18/99