Beef Boulash
Recipes
3 tablespoons Vegetable Oil
1 pound Round Steak -- Cubed
3 Onions; Medium -- Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 teaspoon Paprika
1/4 teaspoon Sugar
2 cups Water -- Hot
1 tablespoon Unbleached Flour
1/4 cup Water -- Cold
1/2 cup Cream -- Heavy
1 pound Round Steak -- Cubed
3 Onions; Medium -- Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 teaspoon Paprika
1/4 teaspoon Sugar
2 cups Water -- Hot
1 tablespoon Unbleached Flour
1/4 cup Water -- Cold
1/2 cup Cream -- Heavy
Method
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be sure
to break up all lumps. Add to meat about 7 minutes before the end of the
cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired.
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be sure
to break up all lumps. Add to meat about 7 minutes before the end of the
cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired.
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