Hungarian Veal Goulash

• 1 3/4 lb. boneless veal, cut in 1-inch cubes
• 4 Tbsp. salad oil
• 1 c. chopped onion
• 1 tsp. Hungarian paprika
• 3 Tbsp. flour
• 1/8 tsp. caraway seed
• 1 bay leaf
• 1 tsp. parsley
• 3 c. beef broth
• 1/2 c. tomato puree
• salt and pepper

1. Saute meat in hot oil.
2. Add onion.
3. Saute 5 to 10 minutes, until almost all oil is gone.
4. Add paprika; stir, then add flour. Cook 5 minutes, blending well.
5. Place caraway seed, bay leaf and parsley in cheesecloth and add to pot with beef broth and puree. Bring to boil.
6. Cover and simmer 1 hour, or until meat is tender. Add salt and pepper to taste.
7. Discard seasoning bag.
8. (Half cup sour cream may be added just before serving.)
9. Is good over hot noodles.

boneless veal, salad oil, onion, paprika, flour, caraway seed, bay leaf, parsley, beef broth, tomato puree, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743465 (may not work)