Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. BROWN BEEF WELL IN HOT SHORTENING OR SALAD OIL.

2. ADD ONIONS AND GARLIC; SAUTE UNTIL TENDER.

3. ADD PAPRIKA, THYME, SALT, PEPPER, AND SOUP AND GRAVY BASE.

CONTINUE TO COOK 5 MINUTES STIRRING FREQUENTLY. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN.

4. SLOWLY ADD 1 GAL HOT WATER TO EACH PAN, STIRRING CONSTANTLY, BAKE 1 1/2 TO 2 HOURS UNTIL BEEF IS TENDER.

5. MIX FLOUR AND COLD WATER, FORMING A PASTE. POUR AN EQUAL QUANTITY PASTE SLOWLY OVER BEEF MIXTURE IN EACH PAN, STIRRING CONSTANTLY UNTIL ALL FLOUR IS ABSORBED. SIMMER 5 TO 10 MINUTES OR UNTIL THICKENED.

6. ADD SALT AND SALAD OIL TO BOILING WATER. SLOWLY ADD NOODLES, WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER, STIRRING OCCASIONALLY. DO NOT OVER COOK. DRAIN THOROUGHLY.

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 2. IN STEP 1, VEAL OR PORK, DICED, CAN BE USED FOR 1/2 BEEF.

NOTE: 3. IN STEP 2, 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6 LB FINELY CHOPPED ONIONS.

NOTE: 4. IN STEP 2, 12 OZ (1 QT) DEHYDRATED CHOPPED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 5. IN STEP 2, 2 TBSP (6 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE: 7. GOULASH MAY BE SERVED OVER STEAMED RICE (RECIPE NO. E-5) OR BAKED POTATOES (RECIPE NO. Q-44).

NOTE:

8. EACH PORTION: 3/4 CUP (6 1/2 OUNCES) GOULASH AND 1 CUP (4 3/4 OUNCES) NOODLES.

SERVING SIZE: 3/4 CP (6

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