Date: Monday 12th December 2011 12:11:59 UTC (over 6 years ago)
Goulash 1 lb beef (chuck, round, etc.) cut into 1 inch cubes 2 onions, sliced 2 cloves garlic, chopped 6 Tbl tomato puree beef stock to cover 1-2 Tbl hot Hungarian paprika 1/2 cup sour cream Crisco shortening salt pepper flour Season the beef with salt and pepper. Dredge in flour. Heat up a Dutch oven over medium-high heat. Brown the beef in shortening until golden. Degrease the pan. Add more shortening, and fry the onions. Return the beef to the pan, along with 4 Tsp flour. Stir. Add tomato puree. Cover with beef stock. Add garlic. Season with paprika and pepper. Bring to a boil, cover and simmer slowly for 1 1/2 hours. When the beef is tender, turn the heat down. Add the sour cream, and bring the liquids up to temperature. Do not boil, as the sour cream could break. Taste for salt. Serve over egg noodles, macaroni or boiled potatoes.