Recipe: Hungarian Goulash

It's classic; it's easy; and you'll have plenty of leftovers to pack for lunch tomorrow if you make this Better Homes and Gardens recipe tonight.

Hungarian Goulash

Yield: 8 servings

2-1/2 pounds beef or veal round steak

1/4 cup cooking oil

1 cup chopped onion 1 clove garlic, minced

1/4 cup all-purpose flour

4 teaspoons paprika

3/4 teaspoon dried thyme, crushed, or 1 tablespoon snipped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper or cayenne pepper

1 28-ounce can tomatoes, cut up

2 bay leaves

1 8-ounce carton dairy sour cream

4 cups hot cooked noodles

Cut meat into 1/2-inch cubes.

In a Dutch oven brown meat, half at a time, in hot oil, cooking the onion and garlic with the second batch of meat. Drain fat.

Stir in the flour, paprika, dried thyme (if using), salt, and pepper. Add undrained tomatoes and bay leaves. Bring to boiling; reduce heat.

Simmer, covered for 1 to 1-1/4 hours for beef (or 50 to 60 minutes for veal) or until meat is tender. Remove bay leaves. Stir in the sour cream and fresh thyme, if using.

Heat through; do not boil. Serve over hot noodles.

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