Hungarian Beef Goulash

This was really good. Very much like beef stew. From my "One Pot Wonders" cookbook.

1/2 cup butter

2 lb rump, cut into cubes

salt and freshly ground black pepper

1 lb onions

1/4 cup paprika

1/2 cup flour

1 T tomato paste

2 qts beef stock

1/2 lb carrots

1 lb potatoes, peeled and cut into chunks

chopped parsley, for garnishing

Preheat the oven to 400F. Heat the butter in a large, heavy casserole dish, season the rump, and add to the dish. Add the onions and cook for 2 minutes, stirring. Add the paprika and flour, mix well, and place in the preheated oven, uncovered, for 10 minutes.

Remove from the oven and mix in the tomato paste. Reduce the oven temperature to 350. Add enough of the stock to cover the meat. Bring to a boil on top of the stove, and season. Cover with a lid and return to the oven for 2 hours.

After 1.5 hours, mix in the chopped carrots and potatoes, and cook for another 30 minutes, or until the meat and vegetables are tender. Sprinkle with chopped parsley to serve.