Goulash In A Hurry
|Onions||2 , chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Stock||2 1⁄2 Cup (40 tbs)|
|Tomato paste||1 Tablespoon|
|Ground pork||8 Ounce|
|Egg||1 , beaten (To Bind)|
|Cooked brisket||1 Cup (16 tbs), diced|
|Chopped luncheon meat||1 Cup (16 tbs) (Or Diced)|
|Tomatoes||2 , quartered|
Chop the pickles.
Melt the butter in a saucepan.
Add the onions and cook for 5 minutes.
Stir in half the flour and cook for 1 minute, then gradually stir in the stock.
Bring to the boil, stirring, and simmer until thickened.
Add the salt, pepper, paprika, sugar and tomato paste and continue to simmer for 5 minutes.
Meanwhile, mix the remaining flour into the pork and bind with a little beaten egg.
Form into small balls.
Drop into the sauce and simmer for 8-10 minutes, until firm.
Add the meat cubes, pickles and tomato quarters and cook for 10 minutes to heat through.
Serve hot with creamed potatoes.