Hungarian goulash - fiedler

4 servings

Ingredients

Quantity Ingredient
2 pounds Beef, lean, bottom round
1 each Onion, large
1 each Garlic clove
1 tablespoon Butter
1½ teaspoon Paprika
1 teaspoon Salt
Pepper
Flour

Directions

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.

Source: Encore - The Favorite Dishes of the World's Most Famous Musicians - Random House - New York (c)1958 MealMaster Format: Grant Ames - 10/94

Notes: This was a favorite dish of Arthur Fiedler, Maestro of The Boston Pops.

Submitted By GRANT AMES On 01-06-95

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