Hungarian Goulash

• 2 lb. beef stew meat, cut into 1-inch pieces
• 1/2 c. all-purpose flour
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• 1/4 c. vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 green bell pepper, seeded and chopped
• 1 1/2 c. tomato juice
• 1 1/2 c. beef broth
• 1 1/2 Tbsp. Hungarian paprika
• 1/2 tsp. caraway seeds

1. Combine first 4 ingredients in a zip-top plastic bag.
2. Seal bag.
3. Shake until meat is coated.
4. Remove meat from bag.
5. Reserve remaining flour mixture.
6. Brown meat in hot oil in a Dutch oven over medium-high heat, stirring constantly.
7. Add onion and garlic. Cook, stirring constantly, until onion is tender.
8. Add remaining flour mixture, green bell pepper and next 4 ingredients.
9. Bring to a boil.
10. Cover.
11. Reduce heat and simmer 1 1/2 hours or until tender, stirring often.
12. Uncover and simmer 10 minutes, stirring often.
13. Serve over noodles with a dollop of sour cream and sprinkle of paprika.
14. Makes 6 servings.

beef stew meat, allpurpose, salt, pepper, vegetable oil, onion, clove garlic, green bell pepper, tomato juice, beef broth, paprika, caraway seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23345 (may not work)