Goulash

• 1 lb. sirloin steak, chopped into 1/2-inch cubes
• 2 or 3 carrots, sliced
• 1 onion, chopped
• salt and pepper to taste
• 2 Tbsp. hot sauce
• 2 Tbsp. Worcestershire sauce
• 2 or 3 Tbsp. flour
• 1 or 2 c. water
• 1/2 green bell pepper, chopped (optional)
• 1 tomato, chopped (optional)
• 1 Tbsp. vegetable oil (olive oil can be used)

1. In a skillet, brown beef in the vegetable oil.
2. When browned, add the flour and stir until flour starts to brown.
3. Add water and stir.
4. Add the hot sauce, Worcestershire sauce, salt and pepper. Stir well.
5. Bring to a boil.
6. Now add the carrots, onions, peppers and tomatoes if desired.
7. If the sauce seems too thin at this point, you can thicken it with a bit of rue which is flour that you have heated in just a slight bit of vegetable oil or you can add just a touch of cornstarch.
8. Once the vegetables have been added, bring to a boil once again, then cover and simmer until vegetables are tender.
9. The longer it simmers the better it will taste.
10. It is great served over noodles or over rice.

sirloin steak, carrots, onion, salt, hot sauce, worcestershire sauce, flour, water, green bell pepper, tomato, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505110 (may not work)