3 tbsp. fat or salad oil
3 c. thinly sliced onions
2 1/4 tsp. salt
6 tsp. paprika
1 1/2 lbs. beef round or chuck, cut in 1 inch cubes
3 c. water
4 pared med. potatoes, cut in quarters

The night before, heat the fat in a deep, covered skillet or Dutch oven. Add the thinly sliced onions and the salt, and cook, while tossing occasionally with a fork, until the onions are a deep golden brown. Stir in 1 1/2 teaspoons paprika; then add the cubes of beef. Cover tightly and simmer 1 hour. Add the remaining 4 1/2 teaspoons paprika and the water; cover and cook 1/2 hour longer. Cool; then store, covered, in the refrigerate, until dinner time the next day.

Then heat the goulash to the boiling point; add the quartered potatoes and cook, covered about 1/2 hour, or until the meat and potatoes are tender. If preferred omit the potatoes, just heat and serve with buttered noodles. Serves 5. This is a good recipe for a working mother, who can plan a meal the night before.