Hungarian Goulash

• 2 lb. chuck beef
• 1/4 c. margarine
• 1/8 tsp. black pepper
• 4 medium onions
• 2 1/2 tsp. salt
• 3 c. cold water
• 1 Tbsp. brown sugar
• 6 bay leaves
• 4 Tbsp. flour
• 6 Tbsp. cold water

1. Cut chuck
2. beef into 1/4-inch cubes.
3. Brown the beef in the margarine, seasoned with pepper, in a cast-iron Dutch oven or a deep
4. covered
5. skillet.
6. Peel
7. and
8. cut onions in halves lengthwise.
9. Shave
10. them
11. very thin to give almost transparent slices, so that
12. when dish is finished there is not a trace of onion except
13. the
14. flavor.
15. Add
16. onion
17. to meat cubes and stir constantly until
18. thoroughly browned.
19. Add salt, 3 cups water, brown sugar
20. and
21. bay
22. leaves.
23. Cover
24. and simmer for an hour. Remove bay
25. leaves, then thicken gravy with the flour mixed to a smooth
26. paste
27. with 6 tablespoons water.
28. Cook until thickened. Serve
29. inside
30. of
31. a
32. ring of mashed potatoes.
33. I use a large Pyrex
34. dish,
35. about
36. 2 to 2 1/2-inch deep.
37. Make a green vegetable salad and you have a yum yum meal.

chuck beef, margarine, black pepper, onions, salt, cold water, brown sugar, bay leaves, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=632735 (may not work)