Hungarian Goulash - cooking recipe

Ingredients

3 Tbsp. butter or margarine
3 c. thinly sliced onions
2 1/4 tsp. salt
1 1/2 tsp. paprika
3 c. water
1 1/2 lb. boned chuck, rump or sirloin roast, cut into 1 inch cubes
4 1/2 tsp. paprika

Preparation

In hot butter in deep pot or kettle, saute onions until golden. Stir in 1 1/2 teaspoons paprika, meat and simmer, covered, for 1 hour.
Then add 4 1/2 teaspoons paprika and enough of the water to just cover the meat.
Simmer, covered, 1 more hour or until meat is fork-tender.
Add more water towards the end of cooking time if you like extra gravy.
Serve with boiled noodles, potatoes or hot fluffy rice.