Hungarian Veal Goulash
| Yield: | 1 Servings |
| Categories: | Hungarian, Beef, Soups |
| 2 | tb | Lard, corn oil, or butter |
| 4 | c | Halved and sliced onion, ab. 1 pound |
| 4 | lb | Boneless veal or pork, cut into 2 inch pieces |
| 1-3 Tab. paprika (see note) | ||
| 2 | tb | Finely chopped garlic |
| Salt and freshly ground pepper | ||
| 2 | tb | Flour |
| 2 1/2 | c | Fresh or canned chicken broth |
| 1 1/2 | c | Cored, seeded green peppers cut into 1 inch strips |
| 1 | c | Sour cream at room temp. (optional) |
| Preheat oven to 350 degrees. |
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