Hungarian Goulash

• 3 lb. stew beef
• 1/4 c. olive oil
• 1 1/2 lb. onions, sliced thin
• 4 Tbsp. paprika
• 2 Tbsp. tomato puree
• salt and pepper to taste
• 1/4 tsp. marjoram
• 2 Tbsp. wine vinegar
• 1 tsp. caraway seed
• 3 c. beef broth

1. Cut beef into small chunks.
2. Heat a deep pan with olive oil and add onion, stirring frequently, until brown.
3. Add paprika, 1/4 cup water and beef.
4. Stir constantly until water evaporates.
5. Add remaining ingredients, except beef broth.
6. Mix well.
7. Add broth as needed to cover all ingredients.
8. Keep on a slow flame and stir occasionally.
9. Let beef get tender, about 2 to 3 hours.
10. Tastes great served over white rice or egg noodles; also with a fresh loaf of bread.
11. Makes about 6 servings.

stew beef, olive oil, onions, paprika, tomato puree, salt, marjoram, wine vinegar, caraway seed, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395438 (may not work)