Hungarian Goulash

• 1 lb beef stew
• 1 clove garlic, minced
• 2 medium onions, sliced
• 2 tsp paprika
• 1 tsp salt
• 1/8 tsp pepper
• 2 bouillon cubes
• 2 cups boiling water
• 2 cups diced potatoes

Cut meat in 1-inch cubes and brown in a little hot fat. Add minced garlic, sliced onions, seasoning and the bouillon cubes dissolved in the hot water. Cover and simmer 2 hours. Add 1 cup hot water and potatoes. Cook 20 minutes longer or until potatoes are tender. Season to taste and thicken if necessary.

Yield: 4 servings

A Graduate, Class of 1947