Hungarian Goulash

• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. paprika
• 3 lb. beef cubes
• 3 Tbsp. oil
• 1 1/2 c. chopped onions
• 1 clove garlic, mashed
• 1 envelope beef broth
• 1 1/2 c. water
• 1 (1 lb. 4 oz.) can tomatoes
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 bay leaf
• 1 1/2 tsp. caraway seed
• 1/2 c. water
• 1 c. sour cream
• 16 oz. noodles, cooked

1. Combine flour, salt, pepper and paprika in a bag; add meat and shake to coat.
2. Save flour mixture.
3. Heat oil in heavy kettle or Dutch oven.
4. Brown meat on all sides; remove meat. Saute onions and garlic in remaining oil.
5. Add meat, beef broth (blended with 1 1/2 cups water), tomatoes, salt, pepper, bay leaf and caraway seed.
6. Cover; simmer 2 hours, stirring constantly over low heat until thickened.
7. Stir in sour cream;
8. heat but do not boil.

flour, salt, pepper, paprika, beef cubes, oil, onions, clove garlic, beef broth, water, tomatoes, salt, black pepper, bay leaf, caraway seed, water, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191433 (may not work)