Beef Goulash With Gherkins(Warms The House And The Body)

• 3 Tbsp. lard (oil)
• 1 Tbsp. paprika
• 1 c. dry red wine
• 1/2 tsp. salt
• 2 Tbsp. flour
• salt
• 2 c. finely chopped onions
• 3 lb. boneless beef stew meat, cut in 1 1/2-inch cubes
• 1 c. beef stock
• fresh ground pepper
• 1/2 c. sweet gherkins, cut in julienne strips

1. Preheat oven to 350u0b0.
2. Heat lard in 5-quart flameproof casserole until a light haze forms, then add onions.
3. Cook over medium heat 8 to 10 minutes.
4. Off the heat, stir in the paprika, coating onions well.
5. Add the beef and pour the wine and beef stock over it.
6. Stir in salt and a few grindings of pepper.
7. Bring to a boil; cover tightly and bake in middle of oven for 1 hour. Remove casserole from oven and with a spoon, skim off about 2 tablespoons of the surface fat.
8. Combine this with the
9. 2 tablespoons of flour; stir the mixture into the casserole.
10. Return casserole to oven and cook 30 to 40 minutes longer, or until beef shows no resistance when pierced with the tip of a small sharp knife.
11. Skim surface fat from the casserole; add the gherkins and heat for 2 to 3 minutes longer.
12. Taste for seasoning.
13. Serve.

lard, paprika, red wine, salt, flour, salt, onions, boneless beef stew meat, beef stock, fresh ground pepper, sweet gherkins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396847 (may not work)