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Rindergulasch (Beef Goulash)

beef, ethnic, main dish

3 tablespoon vegetable oil
3 each onions; medium, chopped
1/4 teaspoon pepper
1 teaspoon paprika
2 cup water; hot
1/4 cup water; cold
1 lb round steak; cubed
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 tablespoon unbleached flour
1/2 cup cream; heavy

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired.

Yield: 4 servings

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