Hungarian Goulash

2 lb chevon (cubed in small pieces)
5 tbsp oil or shortening
1 clove garlic (crushed)
¾ cup water
2 lb onions
1 tsp paprika
1 tsp salt
2 cans (4 oz) tomato paste

Simmer the onion in oil until golden yellow. Add paprika to the onion. When the onion is brown, add 3 tablespoons of water. Stir in meat, seasonings, and tomato paste. Cover.

Simmer at a medium heat for about 30 minutes. Pour in part of the water, until mixture is thickened. Simmer for 2 - 2½ hours. Serve over pasta, noodles, or rice. Can be eaten as is.

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