Goulash Stew

Goulash Stew

A drier goulash than the previous one, this is good served over broad noodles.

3 T butter

2 large onions, sliced thin

2 T paprika

� t salt

1 clove garlic, minced

2 lbs beef round

2 C drained canned tomatoes

� C sour cream, at room temperature

Melt the butter in a casserole with cover. Add the onion slices and cook gently for 10 minutes. Stir in the paprika, salt, and garlic, and cook 2 minutes more. Remove the onions with a slotted spoon and set aside. Turn up the heat and brown the beef, a few pieces at a time, in the pan oils. Return the onions to the pot with all the meat and the tomatoes. Cover and simmer for 2-� hours. When it is done, remove the pot from the burner and briskly stir in the sour cream.

Serves 4

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey
 * alexanderjamesmom@gmail.com*

Contributed by :

 * Catsrecipes Y-Group