Beef Goulash

• 2 lbs beef stew meat
• 14 cup all-purpose flour
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon vegetable oil
• 2 cups chopped yellow onions
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon caraway seed
• 1 teaspoon dried marjoram
• 12 teaspoon salt
• fresh ground pepper, to taste
• 1 14 cups beef stock or 1 14 cups broth
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• sour cream, for topping

1. On a piece of waxed paper, toss the meat with the flour to thoroughly coat (use all the flour).
2. In a large pot over medium heat, melt 1 tablespoon butter with oil.
3. Add in the meat; brown for about 5 minutes.
4. Lower heat to medium-low; add in remaining butter and stir in onion, paprika, caraway seeds, marjoram, salt, and pepper; mix well.
5. Cook for 2 minutes.
6. Add in stock, vinegar, and tomato paste; bring to a boil.
7. Cover and simmer for 1 1/2 hours or until meat is very tender.
8. Serve over hot buttered noodles topped with sour cream.

beef stew meat, flour, butter, vegetable oil, yellow onions, sweet hungarian paprika, caraway seed, marjoram, salt, fresh ground pepper, beef stock, red wine vinegar, tomato paste, sour cream

Taken from www.food.com/recipe/beef-goulash-138124 (may not work)