Hungarian Gulasch

(pg 9)

1 1/2 lb. flank stake in cubes

2 Tbs. shortening (I used schmalz*)

2 Tbs. flour

1 tsp. tomato paste

1 lg. onion, chopped (or onion salt)

salt

pepper

paprika

sour cream (optional)

red wine (optional)

Salt and pepper meat. Add chopped onion and flour and mix well. Heat shortening in kettle. When very hot, add meat and brown evenly. Add 1/2 cup water and stir. When water is almost gone, add another cup full. Continue until you added enough water to make plenty of gravy. Now add paprika and tomato paste and cook for 45 min. Thicken gravy if necessary. Add 2 Tbs sour cream and/or wine if desired. Serve over homemade noodles.

I sometimes add a few drops of mustard to the gravy for an extra kick.

(Recipe courtesy of Didi Lawson, photo courtesy of Pirijo Silver)

*bacon grease