Budapest Beef Goulash I

Adapted from the New York Times Cookbook. Oil or butter may be substituted for the shortening.

• Ready In: 2 hrs
• Serves: 5

Ingredients

• 1⁄4 cup shortening
• 1 1⁄2 lbs onions, coarsely chopped (about 4 cups)
• 1 1⁄2 lbs beef chuck, cubed
• 1 1⁄2 teaspoons salt
• 1  tablespoon sweet paprika
• 1 (6 ounce) can tomato paste
• 1⁄4 cup water, if needed

Directions

1. Heat shortening in a heavy two-quart saucepan over medium heat.
2. Add onions and saute until golden-brown, 7-10 minutes.
3. Add beef and cook, stirring, until meat loses its bright red color.
4. Add salt, paprika and tomato paste.
5. Cover and simmer over medium-low heat until beef is tender, 1 1/2-2 hours.
6. Add water if necessary to prevent sticking.