Hungarian Goulash

1. 1

   In hot butter in Dutch oven or deep kettle, saute onions, with salt, until golden.

2. 2

   Stir in well 1 1/2 teaspoons paprika and meat.

3. 3

   Simmer, covered, for 1 hour.

4. 4

   Add 4 1/2 teaspoons paprika and enough water to just cover meat.

5. 5

   Simmer, covered, for 1 hour or until meat is fork-tender, adding more water toward end of cooking time if you want extra gravy.

6. 6

   Serve with boiled noodles, poppy or caraway noodles, mashed potatoes or hot fluffy rice. Makes 4 or 5 servings.

No nutritional information available.

No additional tips available.