Hungarian goulash recipe

INGREDIENTS

· For 12 people

- 4 pounds beef chuck

- 2 teaspoons salt

- 4 onions, white or yellow

- 4 tablespoons of lard or shortening

- 4 bay leaves

- 2 Qt. Water

- 4 tablespoons imported sweet paprika

- 8 peeled and diced potatoes

- ½ teaspoons black pepper

- 2 eggs

- 12 tablespoons of flour

- ¼ teaspoon of salt

INSTRUCTIONS

-Cut beef into 1 inch squares.

-Chop onions and brown in lard, add beef and paprika.

-Let beef simmer in its own juice with salt and paprika for 1 hour on low heat.

-Add bay leaves, water, diced potatoes, black pepper and remaining salt.

-Cover and simmer until potatoes are done and meat tender.

-Add flour to unbeaten egg and salt.

-Let stan for ½ hour for flour to mellow.

-Drop by teaspoonfull into goulash.

-Cover and simmer 5 minutes after clumpings rise to surface.

-Serve hot with dollops of sour cream.

Video: spicy pork goulash