Recipe For Cooking Hungarian Stew

(Mrs. T. B. Wheelock, Minnesota)

2 pounds of lean beef, shoulder steak. 1/2 cup of cream, sweet or sour. 1 teaspoonful of salt. 2 tablespoonfuls of vinegar. 1/4 teaspoonful of caraway seed. 2 tablespoonfuls of fine-cut onion. 1/4 teaspoonful of sweet marjoram. 2 tablespoonfuls of butter or suet. Paprika to taste. 1 level tablespoonful of flour. 1/2 cup of hot water or broth.

Cut the meat in half-inch cubes, put in a granite dish (not tin), add vinegar and salt, and let stand an hour or two. Heat the butter in a porcelain-lined iron kettle; add the onions and cook until tender, not brown; add meat and spices, and cover closely so the steam will not escape; let simmer slowly until the moisture is absorbed and brown, stirring often. Add half a cup of hot broth or water and the flour mixed in cold water. Just before serving, add the cream and shake in paprika to taste.