Czechoslovakian Goulash

• 2 Tbsp. vegetable oil
• 1 medium white onion, sliced
• 2 Tbsp. paprika
• 2 1/2 lb. beef rump cut into 1 inch cubes
• 2 clove garlic, minced
• 1 red pepper, cubed
• 1 green pepper, cubed
• 1 can (28 oz.) tomatoes, cut with liquid
• 2 stalks of celery, cut into small chunks
• 4 large potatoes, peeled, cubed
• black pepper
• 2 to 3 bay leaves
• salt
• dash of marjoram
• freshly cut parsley

1. Heat oil in a large stew pot, add sliced onion and minced garlic and cook until tender but not brown.
2. Add 2 Tbsp. of paprika, blend, and cook few minutes on low heat.
3. Add meat, brown on medium heat, season with salt and black pepper.
4. Add dash of marjoram and bay leaves.
5. Cook on medium heat for few minutes. Add cut up tomatoes with liquid, green and red pepper, and celery chunks.
6. Cover tightly and cook over low heat for about 1 hour. Occasionally if needed add 1/2 cup of water.
7. When meat is tender, add cubed potatoes, and about 4 to 5 cups warm water.
8. Cover and cook until potatoes are soft.
9. Check seasoning.
10. Add freshly cut up parsley.
11. Serve with sourdough bread.

vegetable oil, white onion, paprika, beef rump, clove garlic, red pepper, green pepper, tomatoes, stalks of celery, potatoes, black pepper, bay leaves, salt, marjoram, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20172 (may not work)