Hungarian Goulash

• 1 1/2 lb. boneless pot roast
• 2 c. quick meat broth
• 4 slices bacon
• 1 1/2 c. chopped onion
• 1 Tbsp. paprika
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground marjoram
• 1 c. dry white wine
• 3 to 4 Tbsp. cornstarch
• 1 bag spiral pasta

1. Cut meat into 1 to 1 1/2-inch pieces.
2. Prepare quick meat broth and set aside.
3. Dice bacon and place into pot.
4. Cook slowly, stirring and turning frequently, until bacon is lightly brown. Remove bacon with slotted spoon from saucepot to small bowl and set aside.
5. Add chopped onion to bacon fat and cook over medium heat until onion is almost tender.
6. Remove onion with slotted spoon to bowl containing bacon and set aside.
7. Add meat to bacon fat and slowly brown on all sides, stirring occasionally. Sprinkle evenly over meat a mixture of paprika, salt, pepper and marjoram.
8. Stir in bacon-onion mixture.
9. Slowly pour in meat broth and wine.
10. Bring to boiling.
11. Reduce heat, cover and simmer 2 to 2 1/2 hours or until meat is tender.
12. Remove meat with slotted spoon to thicken liquid.
13. Mix cornstarch with about 1/2 cup water and add to liquid.
14. Let boil for 5 to 6 minutes.
15. Add meat.
16. Serve over noodles.

quick meat broth, bacon, onion, paprika, salt, pepper, ground marjoram, white wine, cornstarch, spiral pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247751 (may not work)