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GOULASH

set out a Dutch oven or a heavy 4 qt. sauce pot
having a tight-fitting cover.

Wipe with a clean, damp cloth, cut beef into
1% in. pieces and set aside 1% lbs. boneless pot
roast of beef, chuck or blade.

Prepare and set aside 2 cups Quick Meat Broth.
Prepare Quick Meat Broth - dissolve 1 meat
bouillon cube or % tsp concentrated meat
extract in 1 cup hot water.

Dice and place into the sauce pot 4 slices bacon.
Cook slowly, stirring and turning frequently,
until bacon is lightly browned. Remove bacon
with slotted spoon from sauce pot to small bowl
and set aside.

Add to the bacon fat in the sauce pot and cook
over medium heat until onion is transparent,
stirring occasionally 1% cup chopped onion, about
4 medium size onions. Remove onion with slotted
spoon to bowl containing bacon and set aside.

Add meat to the bacon fat and slowly brown on
all sides, stirring occasionally. Sprinkle
evenly over the meat a mixture of:

1 tbsp paprika 4% tsp freshly ground pepper
1% tsp salt 1/8 tSp majoram

Stir in the bacon-onion mixture with % cup chopped
green pepper. Slowly pour in the reserved meat
broth and 4/4 cup dry white wine. Bring to boiling
reduce heat, cover and simmer 2 to 2% hrs. or until
meat is tender. Remove meat with slotted spoon

to hot serving dish.

Thicken cooking liquid if desired. Thicken With

% cup cold water, & cup flour. Bring liquid to
boil, add flour mixture gradually until consis-
tency desired. Cook 3 to 5 mins longer.

Melt 1 tbsp butter in pan, remove from heat and-
blend in jw tsp paprika and 1 tbsp water. Add to
liquid stirring until well blended. Four this

sauce over meat. Serve immediately. Serves 6 to 8.

Mrse Llona Envoldson