Hungarian Goulash<\/p>\n
<\/p>\n
4\u00a0T. butter<\/p>\n
3\u00a0C. thinly sliced onions<\/p>\n
4\u00a0medium potatoes, quartered<\/p>\n
1 1\/2 lb. chuck steak, cut into large cubes<\/p>\n
2 1\/2 tsp. salt<\/p>\n
4 tsp. paprika<\/p>\n
1 C. water<\/p>\n
<\/p>\n
Melt two T. on the butter in a large fry pan.\u00a0 Saut\u00e9 the onions until golden brown.\u00a0 Remove to the crockery pot.\u00a0 Put the potatoes on top of the onions.\u00a0 Melt the remaining butter in the fry pan and brown the meat on all sides.\u00a0 Sprinkle the meat with the salt and paprika and put into the crockery pot.\u00a0 Pour the water into the fry pan and scrape the bottom.\u00a0 Cook on a low heat for one minute.\u00a0 Pour over the meat. Cover and cook on the low setting for eight to ten hours.\u00a0 Serves 4.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hungarian Goulash 4\u00a0T. butter 3\u00a0C. thinly sliced onions 4\u00a0medium 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.\u00a0 Saut\u00e9 the onions until golden brown.\u00a0 Remove to the crockery pot.\u00a0 Put the potatoes on top of the onions.\u00a0 Melt the remaining butter in the fry pan and brown the meat on all sides.\u00a0 Sprinkle the meat…<\/p>\n