Prague Three Meat Goulash Recipe
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Ingredients
1 1/2 pounds onions, coarsely chopped
1/4 cup shortening
1 1/2 pounds chuck beef, cubed
2 teaspoons salt
1 small can tomato paste
1/2 pound veal shoulder, cubed
1/2 pound fresh pork shoulder, cubed
1 cup dry white wine
1 cup sour cream
Directions
1. In a heavy three-quart saucepan or Dutch oven, saute the onions in the fat until the onions are golden. Add the beef and cook over medium heat until it loses its bright redness.
2. Add the salt and tomato paste, reduce the heat, cover and simmer slowly thirty minutes. Add the veal and pork and continue to simmer slowly, covered, one hour. Add the wine.
3. Simmer, covered, thirty minutes longer, or until the meats are tender. Stir in the sour cream and heat for a few minutes; do not boil.
2. Add the salt and tomato paste, reduce the heat, cover and simmer slowly thirty minutes. Add the veal and pork and continue to simmer slowly, covered, one hour. Add the wine.
3. Simmer, covered, thirty minutes longer, or until the meats are tender. Stir in the sour cream and heat for a few minutes; do not boil.
