Hungarian Veal Goulash - cooking recipe

Ingredients

1 3/4 lb. boneless veal, cut in 1-inch cubes
4 Tbsp. salad oil
1 c. chopped onion
1 tsp. Hungarian paprika
3 Tbsp. flour
1/8 tsp. caraway seed
1 bay leaf
1 tsp. parsley
3 c. beef broth
1/2 c. tomato puree
salt and pepper

Preparation

Saute meat in hot oil.
Add onion.
Saute 5 to 10 minutes, until almost all oil is gone.
Add paprika; stir, then add flour. Cook 5 minutes, blending well.
Place caraway seed, bay leaf and parsley in cheesecloth and add to pot with beef broth and puree. Bring to boil.
Cover and simmer 1 hour, or until meat is tender. Add salt and pepper to taste.
Discard seasoning bag.
(Half cup sour cream may be added just before serving.)
Is good over hot noodles.