Austrian Goulasch
Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled
onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was
cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen
minutes then serve very hot
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