Karl Ratzsch's Hungarian Beef Goulash

Recipe originally published in the Milwaukee Sentinel in 1978.

2 pounds lean beef (bottom sirloin, butt, or round), cut into 1.5 inch squares
2 pounds onions, peeled and sliced
4 tablespoons butter
4 tablespoons flour
3 teaspoons salt
1 teaspoon pepper
3 cups beef stock
2 tablespoons paprika

Sauté onions in butter until transparent, but not brown. Add meat and cook together 5 minutes. Sprinkle flour over the meat and stir. Add beef stock and sufficient water to just cover the meat. Add seasoning, cover. Bring to a boil, then lower heat, add paprika and simmer until tender, about 1 to 1.5 hours. Serves 4-6.


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