Hungarian Goulash

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   Cut chuck

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   beef into 1/4-inch cubes.

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   Brown the beef in the margarine, seasoned with pepper, in a cast-iron Dutch oven or a deep

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   covered

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   skillet.

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   Peel

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   and

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   cut onions in halves lengthwise.

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   Shave

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    them

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    very thin to give almost transparent slices, so that

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    when dish is finished there is not a trace of onion except

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    the

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    flavor.

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    Add

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    onion

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    to meat cubes and stir constantly until

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    thoroughly browned.

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    Add salt, 3 cups water, brown sugar

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    and

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    bay

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    leaves.

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    Cover

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    and simmer for an hour. Remove bay

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    leaves, then thicken gravy with the flour mixed to a smooth

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    paste

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    with 6 tablespoons water.

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    Cook until thickened. Serve

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    inside

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    of

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    a

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    ring of mashed potatoes.

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    I use a large Pyrex

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    dish,

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    about

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    2 to 2 1/2-inch deep.

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    Make a green vegetable salad and you have a yum yum meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.