1 C. butter
2 C. self-rising flour
1 C. sour cream
Preheat the oven to 350° F. In a bowl, cut butter into the flour and add sour
Drop into greased muffin cups and bake for 20 minutes or until firm to the
touch. They won't be brown. Keep warm until ready to serve.
2 C. chopped onion
2 lbs. lean stew beef
1 1/2 t. salt, or to taste
1/4 t. ground black pepper
2 t. paprika
1/2 green bell pepper, left whole
1 1/2 C. peeled and sliced carrots, about 4 carrots
4 medium potatoes, peeled and cut into 1-inch cubes
1 C. water
Spray a large Dutch oven with nonstick cooking spray. Add onions and brown over
medium-high heat for 5 minutes. Stir in beef, salt, pepper and paprika. Place
1/2 bell pepper on top of meat mixture. Bring mixture to a boil, reduce heat to
low and simmer 1 1/2 hours.
Add remaining vegetables and 1 cup water and bring to a boil. Reduce heat to
medium-low and simmer until vegetables are tender, 20 to 30 minutes more.
Makes 6 servings.
Note: To cook the goulash in a crockpot, place all ingredients in crockpot and
cook on low for 8 hours.