Hungarian Goulash

2 Tbsp. vegetable oil

4 large onions, sliced

2 1/2 lbs. beef rump roast, cut into 1 1/2 inch pieces

1 1/2 tsp. salt

1 Tbsp. Hungarian paprika

1/2 tsp. caraway seeds

3/4 cup tomato juice

1/4 cup water

2 Tbsp. flour

3/4 cup sour cream

Fry onions in oil until golden.  Add meat and brown on all sides.  Add seasonings and tomato juice.  Cover and simmer until meat is tender.  Blend flour and water. Push meat to one side of pan.  Gradually add flour mixture, stirring constantly with a wire whisk.  Cook on medium heat until sauce thickens.  Remove from heat and add sour cream. 

 Carolyn and Paul Cave serve this traditional dish with noodles or potato dumplings.