Beef Goulash

• 2 lbs stewing beef, leg or chuck
• 2 lbs onions
• 1 l

Trim the beef carefully and cut into cubes. Peel and quarter the onions, or cut into eights if very large. Fry them in two tablespoons of dripping in a flameproof casserole, put them aside and brown the beef, adding more dripping if necessary. Return the onions, sprinkle with paprika and stir in well. Add the tomatoes, peppercorns and salt to taste. Cover and put in a low oven, Reg 2/325°, for