Margie’s GoulashContributed by Margie Gould Rath and Jack Goldberg
In a pot, cook onions in oil until golden. Add beef and cook on medium until it loses its bright redness.
Add all other ingredients and simmer very slowly for 1½ - 2 hours. Make in advance because this dish is best when reheated.
Serve over rice or noodles.
- ¼ c vegetable oil
- 1½ lbs. onions, sliced
- 1½ lbs. cubed beef, well-trimmed
- 1 small can tomato paste
- 1½ t salt
- 2 t paprika
- ¼ c red wine or water