Prague Three Meat Goulash
|Onions||1 1⁄2 Pound, coarsely chopped|
|Shortening||1⁄4 Cup (4 tbs)|
|Chuck beef||1 1⁄2 Pound, cubed|
|Tomato paste||1 Can (10 oz)|
|Veal shoulder||1⁄2 Pound, cubed|
|Pork shoulder||1⁄2 Pound, cubed (Fresh)|
|Dry white wine||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
1. In a heavy three-quart saucepan or Dutch oven, saute the onions in the fat until the onions are golden. Add the beef and cook over medium heat until it loses its bright redness.
2. Add the salt and tomato paste, reduce the heat, cover and simmer slowly thirty minutes. Add the veal and pork and continue to simmer slowly, covered, one hour. Add the wine.
3. Simmer, covered, thirty minutes longer, or until the meats are tender. Stir in the sour cream and heat for a few minutes; do not boil.