Hungarian Goulash

• 3 Tbsp. flour
• 1 1/2 lb. beef for stew (cut into 1-inch chunks)
• 2 Tbsp. corn oil
• 2 medium onions (chopped)
• 1 medium green bell pepper (chopped)
• 2 large cloves garlic (minced)
• 1 Tbsp. paprika
• 1/2 c. water
• 1 beef bouillon cube
• 1 tsp. caraway seed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 8 oz. pkg. cooked and drained wide egg noodles

1. Place flour in large sealable plastic food bag.
2. Add beef, half at a time;
3. shake to coat well.
4. In 4-quart saucepot heat corn oil over medium-high heat.
5. Add onions, bell pepper and garlic;
6. saute 3 to 4 minutes or until onions are lightly browned. Remover and reserve.
7. Cook beef half at a time 3 to 4 minutes or until evenly browned on all sides;
8. remove and reserve.
9. Stir in paprika;
10. cook 1 minute.
11. Add water, bouillon, caraway seed, salt, pepper and cooked vegetables.
12. Return beef and its juices;
13. bring to boil.
14. Reduce heat, cover and simmer 1 1/2 hours or until beef is tender.
15. Serve over egg noodles.

flour, beef for stew, corn oil, onions, green bell pepper, garlic, paprika, water, caraway seed, salt, pepper, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799711 (may not work)