Hungarian Goulash

• 1 carton (¼ pint) yogurt
• 1 lb. stewing steak, trim

Cut beef into 2 in. cubes, mix salt and pepper with paprika and roll beef in mixture, fry on all sides, remove. Prepare vegetables. Fry onion and garlic until soft, replace meat, add tomato pureé and stock, bring to boil. Stir well before adding potatoes. Cover and simmer for 2 hours, stirring occasionally. Stir in yogurt, adjust salt and pepper, reheat but do not boil.