Hungarian Goulash
| 3 lbs. beef (cut in squares) 6 oz. bacon (cut in dice) ½ pint cream 4 oz. chopped onion |
Cook onion and bacon; add salt and pepper; pour over them ½ pint water in which ½ teaspoon of extract of beef is added. Add the meat and cook slowly one hour; then add cream with paprika to taste and simmer for two hours. Add a few small potatoes.