Hungarian Goulash - cooking recipe

Ingredients

1 veal cutlet
3/4 c. flour
2 Tbsp. drippings
1 Tbsp. paprika
1 Tbsp. salt
1 small onion
1 c. hot water

Preparation

Use a pot with a cover.
Cut veal into small pieces and roll the pieces in flour, pressing in as much as possible.
Put pan on stove with 2 tablespoons of beef drippings or other fat.
When fat is sizzling hot, put veal in and add salt and paprika.
Stir until brown, then add 1 cup of boiling hot water and one small onion, cut up fine.
Cover pan with lid.
Cook slowly until tender, about 45 minutes.
The water will thicken to a nice gravy while cooking.