Real Hungarian Goulash

• 1 lb. shoulder beef, cut in pieces
• 1 Tbsp. bacon fat
• 1 medium green onion (leek, yellow or white okay)
• 2 cloves garlic, minced
• 2 Tbsp. Hungarian paprika
• 1 (No. 2 size) can tomatoes
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. chopped parsley
• 1 green pepper, chopped
• 1 pkg. noodles or spaghetti
• 2 c. water
• flour for dusting

1. Mix salt, pepper, small amount of flour (4 tablespoons) and paprika.
2. Dredge beef; shake off excess.
3. Saute in hot bacon fat until lightly browned.
4. Add chopped onion, garlic and green pepper.
5. Stir to prevent sticking until onion glazes.
6. Add tomatoes, parsley and water.
7. Cover and cook slowly 2 hours.
8. Cook noodles or spaghetti.
9. Add to the meat mixture 10 minutes before serving.
10. Good for crock-pot simmering.

shoulder beef, bacon fat, green onion, garlic, paprika, tomatoes, salt, pepper, parsley, green pepper, noodles, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197074 (may not work)