Three Meat Goulash - cooking recipe

Ingredients

1 lb. veal for stew (no bone)
1 lb. pork for stew (no bone)
1 lb. lamb for stew (no bone)
3 medium size onions, peeled, halved and sliced
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sweet paprika
1 c. beef or chicken stock or broth (low salt) (this can be either self-made or canned)
1 c. water

Preparation

Preheat oven to 325\u00b0.
Heat butter in a deep pot that has a well fitting cover available that is oven proof.
Saute onions in pot and butter until transparent.
Add a third of the meat and stir on almost high heat for about 2 minutes.
You are not trying to brown the meat, just change its surface from red to white.
Add half the remaining meat to the meat in the pot and repeat process until all the meat is cooking in the pan and then stir and cook about 4 more minutes.