Lean Meat Goulash
|Onions||2 , sliced|
|Stock||1⁄2 Cup (8 tbs)|
|Lean meat||1 Pound|
|Potatoes||1 1⁄2 Pound|
|Paprika pepper||2 Teaspoon|
|Tomato juice/2 tomatoes||1⁄4 Cup (4 tbs)|
Fry the onions and fat in a saucepan.
Cut the meat in 1-2 inch (2-5 cm.) cubes and add to the onions.
Cook until brown, and then add all the other ingredients except the potatoes.
Cover and cook very slowly for 2-3 hours.
It may need a little more stock during cooking.
Boil the potatoes for 15-20 minutes and cut them in quarters.
Add them to the goulash for the last 10 minutes' cooking.