Retro Beef Goulash

retro beef goulash


1 1/2 lb (675g) Beef Steak
2 oz (50g) Butter
4 oz (100g) Onions
1/2 teaspoon Salt
Paprika to taste
1/2 lb (225g) Tomatoes
8 oz (225g) Small Potatoes
2 tablespoons Sour Cream


Cut the steak into one inch (2.5cm) and fry these in the butter with the onions, roughly chopped, until the latter are golden, Then add the salt and not less than half a teaspoon of the paprika pepper. Now add the tomatoes peeled and quartered and a tea-cupful of water, cover the pan and cook for an hour and a half in a moderate oven (180C / 350F / Mark 4). Add the potatoes cut into quarters, with another tea-cupful of water, cover, and cook again for another hour. The potatoes should be done and the liquid almost entirely absorbed. Add the sour cream about 10 minutes before serving.

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