Hungarian Beef Goulash
|Boneless chuck/Boneless round||2 Pound, cut into 1.5 inch pieces|
|Flour||1⁄3 Cup (5.33 tbs)|
|White onions||1 Pound, peeled and shredded|
|Sweet paprika||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Caraway seeds||1 Tablespoon|
Cut beef into cubes and dredge with flour.
Heat oil and brown meat well.
Add onions and seasonings and blend.
Put all in tightly covered dutch oven and simmer 1 hour until tender.
Serve goulash as desired.
A crisp green salad and crunchy crusted bread and a hearty red wine completes this dish.