Evening Republican, Volume 14, Number 216, Rensselaer, Jasper County, 10 September 1910 — Hungarian Goulash. [ARTICLE]

Hungarian Goulash.

Cut one pound of good round steak Into inch cubes and add an equal quantity of thinly sliced onion. Put onehalf cup butter into a large sauoepan and when it bubbles put in the meat and onion. Let it brown slightly, then stew slowly for three hours, or until the meat is tender. Do not add water, as the Juice from the meat and onion will make a gravy. One-half hour before it is done add salt, paprika, an<J a little stewed tomato. Be sure to add entire amount of onion. Is none too muoh.