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Hungarian Goulash

A home-style Mitzi Gaynor's Hungarian Goulash * made with Bacon Fat, Onion, Lean Veal, Cubes, and Paprika. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 1 cup
• 2 1/2 lb
• 1
• 2 tbsp
• 1 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 2 cup
• 1 cup
• 4 tbsp
• 4 tbsp
• 1/2 cup

Method (preview)

1. 1

   Heat bacon fat in large, heavy skillet or dutch oven.

2. 2

   Add onions and saute 5 minutes. Remove and set aside.

3. 3

   Add remaining fat to skillet.

4. 4

   Add meat and brown well on all sides.

5. 5

   Sprinkle with paprika, salt, pepper and margarine.

6. 6

   Add broth and water.

7. 7

   Add wine, chopped pepper and reserved onion.

8. 8

   Bring to a boil.

9. 9

   Cover and simmer for an hour and a half to two hours, or until meat is tender when tested with fork.

10. 10

    Remove from heat to serving platter.

11. 11

    Strain drippings; combine flour and water, gradually stirring in drippings.

12. 12

    Cook until thickeneed, stirring.

13. 13

    Blend in sour cream, heat until hot.

14. 14

    Spoon over beef cubes.

15. 15

    Serve with poppy seed noodles.