Beef Goulash

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pounds bottom round of beef, cut into -inch cubes
  • ¼ cup butter

Method

  1. Brown the meat in the butter. Add the onions, kidney and salt pork and cook until onions are golden.

  2. Sprinkle with the paprika and flour. Cook gently for two or three minutes, stirring.

  3. Add the stock, bay leaf and peppers. Cover and simmer slowly for about one and one-half hours, until the beef is tender.