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Egg Noodles with Hungarian Goulash 1/3 cup butter or margarine 3 medium onions sliced 2 medium green peppers, chopped 1 tsp. salt 3 to 4 T. paprika, separated 2 lb. beef chuck, cut in 1-inch cubes 31/2 cups water 2 cans (16 oz. each) tomatoes 2 cans (8 Oz. each) tomato sauce 1 lb. medium egg noodles (about 8 cups) 2 T. salt 4 to 6 qt. boiling water 1/3 cup butter or margarine, melted 1/2 cup chopped parsley Melt 1/3 cup butter; add onions and green pepper and saute 5 minutes. Add 1 teaspoon salt, 2 teaspoons paprika and beef. Add 1 teaspoon salt, 2 teaspoons paprika and beef. Cook, covered, 1 hour. Add remaining paprika and 3 1/2 cups water and cook, covered, 30 minutes or until meat is almost tender. Add tomatoes and tomato sauce . to meat mixture. Cook 10 minutes, 9 stirring occasionally. Meanwhile, gradually add noo- I dies and 2 tablespoons salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Combine noodles, 1/3 cup melted butter and parsley. Serve meat mixture over noodles. Makes about 10 servings.
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