Hungarian Goulash Jan Peterson
3 lb. boneless beef chuck, cut into 1 inch cubes 1/4 cup flour
1/4 cup coil 3 cups sliced onions
1 Tbsp. paprika 1 tsp. salt
1/8 tsp. pepper 10 ½ oz. beef broth
9 ½ cups extra wide noodles 2 Tbsp. margarine or butter
1 Tbsp. poppy seed 1 cup sour cream
Toss meat cubes with flour to coat. Brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, salt, pepper and beef broth. Cover and cook over low heat for 1 ½ hours or until meat cubes are tender. Shortly before serving, cook noodles according to package directions. Toss cooked noddles with margarine and poppy seed. Add sour cream to meat mixture and cook over low heat until heated through stirring constantly. Serve goulash over noodles.