Goulash

• 1 1/2 lbs beef, stew meat cut into cubes between half and one inch
• 1 lb onions quartered and thinly sliced
• 1/5 lb margarine
• 5 tbs sweet Hungarian paprika
• 8 tbs tomato paste
• 4 dents garlic finely chopped
• 1 tsp dried marjoram
• 1 tsp salt
• 4 dried chilies (optional, use less or none if you prefer it less spicy)

1. Put the margarine into a large heavy pot on high heat and add the onions. Stir the onions frequently for approx. 15 to 20 minutes until they are golden or very slightly browned. Add the paprika and stir fry very briefly for half a minute. Now lower the temperature and add all the other ingredients.
2. Simmer everything for 30 minutes on low heat with the lid closed - stir a few times and add a little water if necessary. Once everything has a nice reddish brown color, add more water (also salt and paprika if necessary) and simmer for at least one more hour. Goes very well with fresh pasta.

beef, onions, margarine, paprika, tomato, garlic, marjoram, salt, chilies

Taken from www.epicurious.com/recipes/member/views/goulash-53102191 (may not work)