Budapesh Beef Goulash

From Nearline Storage
Jump to navigation Jump to search


¼ cup shortening
1½ pounds onions, coarsely chopped (about 4 cups)
1½ pounds chuck beef, cubed
1½ teaspoons salt
1 tablespoon sweet paprika
1 small can tomato paste


  • In a heavy two-quart saucepan, heat the fat, add the onions and saute until golden brown.
  • Add the beef and cook over medium heat, stirring, until the the beef loses it bright redness.
  • Add the remaining ingredients.
  • Simmer very slowly, covered, until the beef is tender, one and one-half to two hours.
  • If necessary, to prevent sticking, one-quarter cup water may be added.


5 servings



The New York Times Cookbook