Five Minute Goulash from Lima

This recipe comes from a cookbook I inherited from my beloved mother. "The Fast Gourmet Cookbook", author Poppy Cannon. Copyright 1964. Ms. Cannon is a big fan of canned beef gravy and it really works...especially with the spices. I sometimes add mushrooms...yummy. Easy and delicious Hungarian fare that is delightful over wide egg noodles, complemented by salad and french bread.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  lbs  steak, I generally use round steak, seasoned with
•  salt and pepper
• 2  tablespoons  oil
• 1⁄2 cup  chopped onion
• 1 (12 ounce) jar  beef gravy
• 1  tablespoon vinegar
• 1  teaspoon caraway seed
• 1⁄2 teaspoon marjoram
• 1  tablespoon sweet Hungarian paprika (I just use plain 'ole that I have on hand)
• 1⁄4 cup dry sherry

Directions

1. Slice meat into thin strips. Hint: if using round steak, it is much easier to slice if slightly frozen.
2. Brown chopped onion in oil until pale golden and slightly soft. Push to the side, add meat and brown. Add remaining ingredients, bring to a boil and cook just about 2 minutes. Goulash is ready to serve!