Hungarian Goulash

• 2 lb. beef stew meat
• 1/4 c. flour
• 2 to 3 medium onions, sliced
• 2 Tbsp. oil
• 2 Tbsp. paprika
• 2 tsp. salt
• 1 tsp. marjoram leaves
• 1/4 tsp. pepper
• 1 medium green pepper, chopped
• 1 garlic clove, minced
• 16 oz. can tomatoes, undrained
• 3 Tbsp. flour
• 1/2 c. water

1. In a large bowl or plastic bag, coat beef cubes with 1/4 cup flour.
2. In a large skillet or Dutch oven, brown meat and onions in hot oil. Stir in paprika, salt, marjoram, pepper, green pepper, garlic, 1/2 cup water and tomatoes.
3. Heat to boiling.
4. Reduce heat and simmer, covered, 2 hours or until meat is tender. Combine 3 tablespoons flour with 1/2 cup water. Stir into hot liquid.
5. Heat mixture until it boils and thickens, stirring constantly.
6. Serve over noodles.

beef stew meat, flour, onions, oil, paprika, salt, marjoram leaves, pepper, green pepper, garlic, tomatoes, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538181 (may not work)