Hungarian Goulash

1. 1

   Use a pot with a cover.

2. 2

   Cut veal into small pieces and roll the pieces in flour, pressing in as much as possible.

3. 3

   Put pan on stove with 2 tablespoons of beef drippings or other fat.

4. 4

   When fat is sizzling hot, put veal in and add salt and paprika.

5. 5

   Stir until brown, then add 1 cup of boiling hot water and one small onion, cut up fine.

6. 6

   Cover pan with lid.

7. 7

   Cook slowly until tender, about 45 minutes.

8. 8

   The water will thicken to a nice gravy while cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.