Beef-Pork Goulash

• 3 lb. boneless beef chunks
• 3 lb. boneless pork shoulder
• 1/4 c. butter or margarine
• 4 c. thinly sliced onions
• flour (optional)
• 4 tsp. salt
• 2 Tbsp. paprika
• 2 c. water
• 2 c. dairy sour cream

1. Cut meat into 1 1/2-inch pieces.
2. Melt butter in large, heavy kettle.
3. Add onion; cook slightly, stirring often, until wilted. Season meat with salt and paprika.
4. Add to onion and cook, uncovered, stirring often, for 25 minutes or until onion and meat form a liquid.
5. Add water.
6. Cover and simmer for 1 1/2 hours, or until tender.
7. If desired, thicken liquid with flour mixed with a little cold water and simmer a few minutes longer.
8. Top with the sour cream; sprinkle with paprika.
9. Serve with noodles and a bowl of sour cream.

boneless beef chunks, boneless pork shoulder, butter, onions, flour, salt, paprika, water, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289541 (may not work)