Ill Never Go Hungary Again Goulash

• Cooking spray
• 2 cups thinly sliced onions
• 1 cup thinly sliced celery
• 2 garlic cloves, minced
• 1 1/2 pounds lean ground beef
• 1 (6-ounce) can tomato paste
• 3 tablespoons all-purpose flour
• 1 tablespoon paprika
• 4 cups water
• 2 (14 1/2-ounce) cans stewed tomatoes
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon low-sodium beef bouillon granules
• 2 teaspoons salt
• 1 teaspoon ground marjoram
• 1/8 teaspoon freshly ground black pepper
• 1 bay leaf
• Pinch of parsley flakes

1. Preheat the oven to 325F.
2. Coat a 4-quart oven-safe saucepan or Dutch oven with cooking spray and set over medium heat.
3. Add the onions and celery, and saute for 8 minutes.
4. Add the garlic and saute for 5 more minutes or until the onions are translucent.
5. Add the beef, tomato paste, flour, and paprika; cook for 5 minutes, stirring constantly.
6. Stir in the water, tomatoes, potatoes, bouillon, salt, marjoram, pepper, bay leaf, and parsley.
7. Bring to a boil, then remove the pot from the heat and cover.
8. Place the pan in the oven and cook for 1 1/2 hours or until bubbling and potatoes can easily be pierced with a knife.
9. Stir every 1/2 hour.

cooking spray, onions, celery, garlic, lean ground beef, tomato paste, allpurpose, paprika, water, tomatoes, potatoes, salt, ground marjoram, freshly ground black pepper, bay leaf, parsley flakes

Taken from www.epicurious.com/recipes/food/views/-i-ll-never-go-hungary-again-goulash-378269 (may not work)