Recipe for Hungarian Goulash - Fiedler


2 lb beef, lean, bottom round
1 each onion, large
1 each garlic clove
1 tablespoon butter
1 1/2 teaspoon paprika
1 teaspoon salt
1 pepper
1 flour


Cut off fat and cube meat. Chop onion and garlic into small pieces; brown in butter, set aside. Brown cubed meat. After thoroughly browning, add paprika, salt, a little pepper and onion and garlic mixture. Mix ingredients well. Then begin adding *boiling* water. Keep meat *just* covered with water and cook for 2 to 3 hours or until meat is tender, always making sure that the meat is covered by enough juices (otherwise add more water). When finished add small amount of flour to juice to make gravy somewhat thicker.

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