Hungarian Goulash

• 1.5 - 2 lb. boneless chuck roast, cut into 1"-2" pieces
• 2 TBS Canola oil
• 1 med-large onion, chopped
• 1 8 oz. can tomato sauce
• 2 cans beef broth
• 1-2 tsp dried marjoram
• 1-2 TBS Worchestershire Sauce
• Salt and pepper

1. Pat beef pieces dry with paper towels and season well with salt and pepper. Heat oil in a large saute pan until hot and shimmering. Brown beef in batches on all sides (don't crowd). Set beef aside and saute onion in same pan, stirring for about 2 minutes. Add beef broth to deglaze. Return beef to pan and add marjoram and Worchestershire. Add enough water to cover the beef. Bring to boil, then simmer for a few hours. Thicken with 2 TBS flour mixed with 1/4 cup cold water.
2. Can increase beef broth for more sauce.

boneless chuck roast, canola oil, onion, tomato sauce, beef broth, marjoram, worchestershire sauce, salt

Taken from www.epicurious.com/recipes/member/views/hungarian-goulash-50065527 (may not work)