Hungarian Goulash

4 tablespoons vegetable shortening
2 large onions, diced
2-1/2 pounds beef, diced
Boiling water
1 tablespoon chopped parsley
6 medium carrots, sliced round
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon garlic salt
6 large red potatoes, diced
2 teaspoons flour

In a large pot, saut� onion in 2 tablespoons of the shortening~; add beef; brown for 20 minutes. Add enough boiling water to cover the meat 1 inch. Add parsley, sliced carrots, and spices. Cook about 2-1/2 hours or until done. Add potatoes after about 2 hours and cook until they are done. In fry pan, make sauce of the remaining 2 tablespoons shortening and the flour. Add sauce to the goulash. Mix well and serve.

Serves 8.