Three Meat Goulash

• 1 lb. veal for stew (no bone)
• 1 lb. pork for stew (no bone)
• 1 lb. lamb for stew (no bone)
• 3 medium size onions, peeled, halved and sliced
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. sweet paprika
• 1 c. beef or chicken stock or broth (low salt) (this can be either self-made or canned)
• 1 c. water

1. Preheat oven to 325u0b0.
2. Heat butter in a deep pot that has a well fitting cover available that is oven proof.
3. Saute onions in pot and butter until transparent.
4. Add a third of the meat and stir on almost high heat for about 2 minutes.
5. You are not trying to brown the meat, just change its surface from red to white.
6. Add half the remaining meat to the meat in the pot and repeat process until all the meat is cooking in the pan and then stir and cook about 4 more minutes.

veal for stew, pork for stew, lamb for stew, onions, butter, flour, salt, black pepper, sweet paprika, beef, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072662 (may not work)