Thursday, October 16, 2008

Hungarian Goulash


1½ lbs. beef, cut into squares
1 medium onion
1 teaspoon paprika
2 tablespoons parsley flakes
4 medium potatoes, cubed
2 quarts water
1 tablespoon salt
2 tablespoons shortening or cooking oil
3 medium carrots
4 stalks celery, diced
1¼ teaspoon black pepper
1 can drained, stewed tomatoes
2 tablespoons flour

1. Chop onion and brown in oil.

2. Add beef, paprika, salt and pepper. Let simmer in its own juice.
Add water as needed. Cook about 1 hour. Stir in flour.

3. Add carrots, parsley, celery, potatoes and the rest of the water.

4. Continue cooking until the potatoes and carrots are tender, but
not over-cooked. If you prefer the gravy thicker, just add a
little more flour and thicken to your preference.

Serve over hot noodles or rice.


1. You may use lean ground beef instead of the cubed meat.
All other ingredients remain the same.

2. Instead of the potatoes, carrots and celery, you may use
one can of well-drained mixed vegetables.
All other ingredients remain the same.

File R023 –D1 – C4

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