Hungarian Beef Goulash
— 900g (2lb) chuck steak, cut into cubes
— ¼ cup flour
— 3 tablespoons dripping, lard or oil
— 2 large onions, chopped
— 3 cups water
— 3 teaspoons paprika
— 2 bay leaves
— 3 tomatoes, fresh (or tinned)
— 1 red or yellow pepper (optional)
Pre-heat the oven to Gas Mark 3, 170°C, 325°F.
Season the meat with salt and pepper and coat with the flour.
Melt the dripping, lard or oil in a flameproof casserole and brown the meat cubes on all sides.
Remove them from the pot.
Add the onions to the casserole and fry until lightly browned. Stir in the water, paprika and bay leaves.
Return the meat to the casserole and bring to the boil.
Cover and cook in the oven for about 2 hours (or simmer on the oven top) until the meat is tender.
Check the sauce from time to time – add more water if it is getting a little too thick.
Discard the bay leaves and serve hot with potatoes, noodles, pasta or dumplings
with or without vegetables.
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