Hungarian Goulash - cooking recipe

Ingredients

3 Tbsp. butter
3 c. thinly sliced onions
2 1/4 tsp. salt
1 1/2 tsp. paprika
1 1/2 lb. boned chuck, rump or round steak, cut into 1-inch cubes
4 1/2 tsp. paprika

Preparation

In hot butter in Dutch oven or deep kettle, saute onions, with salt, until golden.
Stir in well 1 1/2 teaspoons paprika and meat.
Simmer, covered, for 1 hour.
Add 4 1/2 teaspoons paprika and enough water to just cover meat.
Simmer, covered, for 1 hour or until meat is fork-tender, adding more water toward end of cooking time if you want extra gravy.
Serve with boiled noodles, poppy or caraway noodles, mashed potatoes or hot fluffy rice. Makes 4 or 5 servings.