Hungarian Beef Goulash

• 1/4 cup all-purpose flour
• 1 tablespoon sweet Hungarian paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon hot Hungarian paprika
• 1/2 teaspoon ground black pepper
• 2 lbs beef stew meat, cut into 1 1/4-inch pieces
• 4 tablespoons vegetable oil, divided
• 1 large onion, chopped
• 2 garlic cloves, minced
• 28 ounces beef broth
• 14 1/2 ounces stewed tomatoes, undrained
• 1 cup water
• 1 tablespoon dried marjoram, crushed
• 3 cups medium egg noodles, uncooked (about 6 ounces)
• 1 large green bell pepper, chopped
• sour cream

1. Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
2. Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
3. Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
4. Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
5. When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.

flour, sweet hungarian paprika, salt, paprika, ground black pepper, beef stew meat, vegetable oil, onion, garlic, beef broth, tomatoes, water, egg noodles, green bell pepper, sour cream

Taken from www.food.com/recipe/hungarian-beef-goulash-292667 (may not work)