Beef Goulasch
Cut 2 pounds of lean beef from the cross rib, round or other inferor part into finger lengths; chop fine I large onion and brown it in I tablespoonful of hot melted dripping; add I heaping tablespoonful of flour and stir often until well browned. To this add I scant teaspoonful of salt, the same quantity of paprika and I pint of hot water or stock, stirring until smoothly thickened. Drop in the meat, cover and simmer for two hours or until the meat is very tender.
Paprika is of a much brighter color than cayenne, no hotter than white pepper but has a more decided flavor.