3 Tbl butter
6 medium onions, thinly sliced
2 pounds beef for stew, cut in 1-inch cubes
¼ cup paprika
1 tsp salt
8 oz sour cream
egg noodles or mashed potatoes
In hot butter cook onions until lightly browned. Add meat, salt and paprika. Add enough water to cover, reduce heat and simmer until meat is fork tender. About 1 ½ to two hours. Stir in eight ounces of sour cream just before serving. Serve with egg noodles or mashed potatoes.
Note: Nana changed the recipe by flouring the beef before browning it. She also added carrots and sometimes potatoes about 30 minutes before the goulash finished cooking.