Hungarian Goulash(Yields 8 Servings)

• 2 lb. beef or veal round steak, cut in 1/2-inch cubes
• 1/4 c. hot shortening
• 1 c. chopped onion
• 1 clove garlic, minced
• 1/4 c. all-purpose flour
• 1 Tbsp. paprika
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dried thyme, crushed
• 2 bay leaves
• 1 (28 oz.) can tomatoes
• 1 c. dairy sour cream

1. In a large skillet, brown beef or veal in hot shortening. Reduce heat.
2. Add onion and garlic.
3. Cook until onion is tender, but not brown.
4. Blend in flour, paprika, salt, pepper, dried thyme and bay leaves.
5. Add can of tomatoes.
6. Cover and simmer, stirring occasionally until meat is tender, 1 to 1 1/4 hours.
7. Stir often toward end of cooking.
8. Stir in sour cream.
9. Serve at once over hot buttered noodles.

beef, hot shortening, onion, clove garlic, allpurpose, paprika, salt, pepper, thyme, bay leaves, tomatoes, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079510 (may not work)