Hungarian Goulash

• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. paprika
• 3 lb. lean chuck or rump, cut in 1 1/4-inch cubes
• 3 Tbsp. oil
• 1 1/2 c. chopped onion
• 1 clove garlic, crushed
• 1 can (10 1/2 oz.) condensed beef broth
• 1/2 c. water
• 1 can (20 oz.) tomatoes
• 1 bay leaf
• 1 1/2 tsp. caraway seed
• 1/2 c. water
• 1 c. dairy sour cream
• 1 1/2 pkg. egg noodles
• 1/4 c. butter or margarine

1. Combine flour, salt, pepper and paprika in a paper bag.
2. Add meat and shake to coat.
3. Reserve flour mixture.
4. Heat fat or oil in heavy kettle and brown meat on all sides.
5. Remove meat.
6. Saute onion and garlic in oil.
7. Add beef broth, 1/2 cup water, tomatoes, salt, pepper, bay leaf, caraway seed and cook until tender.
8. Remove bay leaf.
9. Blend 3 tablespoons flour and 1/2 cup water.
10. Stir in sour cream and heat through.
11. Toss cooked noodles with butter and serve with goulash.
12. Serves 6.

flour, salt, pepper, paprika, lean chuck, oil, onion, clove garlic, condensed beef broth, water, tomatoes, bay leaf, caraway seed, water, sour cream, egg noodles, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723694 (may not work)