Instructions: Melt the butter in a covered casserole. Add the onion, stir, and cook until soft. Stir in the paprika and cook slowly 1-2 minutes. Roll the meat in flour and add to the onion, cooking only long enough to brown lightly.

Sprinkle with a little salt, and add marjoram. Pour in broth and bring to a boil. Cover and simmer for about 1 hour, or until tender. Add the potato cubes and cook 15-20 minutes, until done. Remove from heat, stir in the lemon juice and add more salt if necessary.

Goulash can resemble stew or soup: this one must be eaten in bowls with a spoon to manage its abundant paprika and onion sauce.

Serves four.

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