Title: Rindergulasch (Beef Goulash)
Categories: German Meat Entree Ethnic
Yield: 4 Servings
| 3 | tb | Vegetable Oil |
| 1 | lb | Round Steak; Cubed |
| 3 | | Onions; Medium, Chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Garlic Salt |
| 1 | ts | Paprika |
| 1/4 | ts | Sugar |
| 2 | c | Water; Hot |
| 1 | tb | Unbleached Flour |
| 1/4 | c | Water; Cold |
| 1/2 | c | Cream; Heavy |
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be
sure to break up all lumps. Add to meat about 7 minutes before the end of
the cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired.