HUNGARIAN GOULASH 3 lb. boneless beef chuck, cut in 1" cubes 1/4 cup flour 1/4 cup oil 3 cups sliced onions 1 tbsp. garlic powder 1 tbsp. paprika 1 tsp. salt 1 (10 1/2 oz.) can condensed beef broth 1 (16 oz.) pkg. uncooked extra wide noodles 2 tbsp. butter 1 tbsp. poppy seed 1 cup dairy sour cream 1 (8 oz.) can mushrooms
In a medium bowl, toss meat cubes with flour to coat. In Dutch oven or 5 quart saucepan, brown meat in hot oil. Add onions, paprika, salt, pepper, garlic powder, beef broth and drained mushrooms; mix well. Cover. Simmer 1 1/2 hours or until meat is tender. Shortly before serving, cook noodles to desired doneness as directed on the package; drain. Toss with butter and poppy seed. Add sour cream to meat mixture. Cook over low heat until thoroughly heated, stirring constantly. Serve goulash over hot cooked noodles or rice. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
