Kettle Goulash

• 1 tablespoon vegetable oil
• 2 pounds lean, boned bottom round roast, cut into 1-inch cubes
• 2 cups diced plum tomato
• 1 1/2 cups vertically sliced red onion
• 1 cup diced green bell pepper
• 1 garlic clove, minced
• 2 cups cubed peeled red potato
• 1/3 cup dry red wine
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons paprika
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (14 1/4-ounce) can fat-free beef broth

1. Heat oil in a Dutch oven over medium-high heat. Add beef, browning on all sides. Remove from pan. Add tomato, onion, bell pepper, and garlic; saute 10 minutes.
2. Return beef to pan; stir in potato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.

vegetable oil, lean, tomato, red onion, green bell pepper, garlic, red wine, water, lemon juice, paprika, caraway seeds, marjoram, salt, pepper, beef broth

Taken from www.myrecipes.com/recipe/kettle-goulash (may not work)