Hungarian Goulash II

By learen

Ingredients

• 3 pounds boneless beef chuck, cut in 1" cubes
• 1/4 cup flour
• 1/4 cup oil
• 3 cups sliced onions
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 can condensed beef broth
• 4 quarts water
• 4 teaspoons salt
• 1 tablespoon oil
• 9 1/2 cups extra wide egg noodles (cooked)
• 2 tablespoons butter or margarine
• 1 tablespoon poppy seeds
• 1 cup sour cream (or more if you like it creamy)

Details

Servings 8

Preparation

Step 1

IN medium bowl, toss meat cubes with flour to coat. In Dutch oven, brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, 1 teaspoon salt, pepper and beef broth. Cover and cook over low heat for 1 1/2 hours or until meat cubes are tender.

SHORTLY before serving, cook noodles. Boil water in large deep pot with 4 teaspoons salt and 1 tablespoon of oil. Add noodles. Stir to separate. Cook uncovered after water returns to a full boil for 7 minutes. Stir occasionally. Drain and rinse under hot water. Toss cooked noodles with butter and poppy seed. (I do not like poppy seed-so I do not use them)

ADD sour cream to meat mixture and cook over low heat until heated through, stirring constantly. Serve goulash over noodles.