Goulash Of Beef
|Lean beef||1 1⁄2 Pound|
|Flour||1 1⁄4 Ounce|
|Red wine||1⁄4 Pint|
Wipe and trim the meat, removing any skin and fat.
Cut into neat pieces.
Heat the fat and saute the sliced onions with the meat, until the meat is evenly browned.
Add the flour and stir until brown.
Then add the stock, wine, skinned and diced tomatoes, salt, paprika, and bouquet garni.
Stir, bring to the boll.
If liked, transfer to a casserole and cook slowly for 1 1/2—2 hr in the oven, stirring occasionally, or continue cooking in saucepan for the same time.
Add the diced potatoes about hr before the goulash is ready.
They should be cooked but not broken.
If liked, 2 tablesp sour cream may be stirred in before serving.