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Meat and Poultry:
Hungarian Goulash

from Little Rock Cooks...
Recipes Handed Down from Generation to Generation


INGREDIENTS:
2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 tablespoons paprika
1-1/2 tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream
TO PREPARE:

Season meat with salt and pepper.  Heat oil and butter in skillet and brown meat on all sides.  Transfer meat to heavy casserole.  Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary.  Stir in paprika and flour.  Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil.  Add salt to taste and pour mixture over meat.  Cover and bake at 350 degrees for 1 to 1-1/2 hours.  Just before serving, stir in sour cream.  Serve with noodles or dumplings.

SERVES: 4 - 6



Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website.

The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
 

   

 
 

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