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Hungarian Goulash

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons vegetable oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

In a large skillet, brown beef, pork and onions in oil over medium

Printed from tasteofhome.com Nov 19, 2008

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Hungarian Goulash cont.

heat; drain. Add the water, paprika, salt and marjoram; bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is
tender. Just before serving, combine flour and sour cream until
smooth; stir into meat mixture. Bring to a boil over medium heat;
cook and stir for 1-2 minutes or until thickened and bubbly. Serve
over noodles.

Yield: 6-8 servings.