Hungarian Goulash - cooking recipe

Ingredients

2 lb. chuck beef
1/4 c. margarine
1/8 tsp. black pepper
4 medium onions
2 1/2 tsp. salt
3 c. cold water
1 Tbsp. brown sugar
6 bay leaves
4 Tbsp. flour
6 Tbsp. cold water

Preparation

Cut chuck
beef into 1/4-inch cubes.
Brown the beef in the margarine, seasoned with pepper, in a cast-iron Dutch oven or a deep
covered
skillet.
Peel
and
cut onions in halves lengthwise.
Shave
them
very thin to give almost transparent slices, so that
when dish is finished there is not a trace of onion except
the
flavor.
Add
onion
to meat cubes and stir constantly until
thoroughly browned.
Add salt, 3 cups water, brown sugar
and
bay
leaves.
Cover
and simmer for an hour. Remove bay
leaves, then thicken gravy with the flour mixed to a smooth
paste
with 6 tablespoons water.
Cook until thickened. Serve
inside
of
a
ring of mashed potatoes.
I use a large Pyrex
dish,
about
2 to 2 1/2-inch deep.
Make a green vegetable salad and you have a yum yum meal.