Hungarian Goulash

 

4 T. butter

3 C. thinly sliced onions

4 medium potatoes, quartered

1 1/2 lb. chuck steak, cut into large cubes

2 1/2 tsp. salt

4 tsp. paprika

1 C. water

 

Melt two T. on the butter in a large fry pan.  Sauté the onions until golden brown.  Remove to the crockery pot.  Put the potatoes on top of the onions.  Melt the remaining butter in the fry pan and brown the meat on all sides.  Sprinkle the meat with the salt and paprika and put into the crockery pot.  Pour the water into the fry pan and scrape the bottom.  Cook on a low heat for one minute.  Pour over the meat. Cover and cook on the low setting for eight to ten hours.  Serves 4.