Karl Ratzsch's Hungarian Beef Goulash

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This recipe is from karl ratzsch's restaurant in milwaukee where i have eaten many times when i lived in chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients.

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Steps

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Cut meat up into 1 1 / 2 inch squares.

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Saut onions in butter until transparent , but not brown.

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Add meat and cook for 10-15 minutes add the flour and stir well.

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Add the salt , pepper , and beef stock just enough to cover the meat.

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Cover the pan and bring up to the boil.

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Lower the heat , add the paprika , and simmer until tender , about 1 1 / 2 hours.

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If you prefer a thicker gravy stir 2 tbs flour into 1 / 4 cup cold water and add to meat mixture near the end of the cooking time.

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Serves 4-6.

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Ingredients

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lean beef, onions, butter, flour, salt, pepper, beef stock, paprika