Hungarian comfort food, a beef and onion stew traditionally seasoned with paprika and served over noodles or boiled potatoes.

Hungarian Beef Goulash

2 pounds round steak, cut in 1 1/2-inch cubes

1/3 cup all-purpose flour

1/4 cup vegetable oil

1 tablespoon paprika

1 1/2 teaspoons salt

1/4 teaspoons ground black pepper

1 pound small white onions, peeled

2 cups beef broth

1 cup dry sherry

2 tablespoons vinegar

2 tablespoons caraway seed

2 teaspoons marjoram

2 bay leaves

Cooked noodles or boiled potatoes

1. Dredge beef all in flour. In large kettle or skillet, heat oil. Cook beef, a few pieces at a time, until browned. Remove from skillet and sprinkle with paprika, salt and pepper.
2. In same skillet, add onions and saute until golden. Stir in broth, sherry, vinegar, caraway, marjoram and bay leaves. Bring to a boil; return beef to kettle. Simmer, covered, one hour or until tender.
3. Serve with noodles or boiled potatoes.

Makes 4 servings.