Recipes                                                                To: From the kitchen                                                      Home Hungarian Goulash 1 pound ( 500g) beef chuck 1 pound ( 500g) veal or pork 1/4 cup ( 60ml) cup flower 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons fat 3 cups ( 750ml) boiling water 3/4 cup ( 190ml) thick sour cream 3 tablespoons grated onion 2 tablespoons minced parsley Additional salt - if needed 1 tablespoon paprika Cooked noodles Cut meat into i inch ( 2.5cm) cubes. Roll in flower, salt and pepper and brown in fat. Add water and cover tightly. Simmer 1 hour and 30 minutes or until meat is tender. Remove cover and cook to reduce liquid. Add remaining ingredients and heat to boiling; simmer 10 minutes. Serve with cooked noodles.