Gulasch(German Stew)

• 1 1/2 lb. lean stew meat
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 2 c. fresh mushrooms, sliced
• 1 green bell pepper, chopped
• salt to taste
• 1 Tbsp. paprika powder
• pepper to taste
• 2 beef bouillon cubes
• cooking spray or oil
• 1 c. red wine
• 2 Tbsp. sour cream
• 3 1/2 c. water
• cornstarch
• 16 oz. noodles

1. Heat oil or cooking spray in nonstick skillet or Dutch oven. Brown meat until dark brown; add onions, garlic, salt, paprika powder and pepper.
2. Stir and brown until onions are golden brown. Add 3 cups of the water; bring to boil.
3. Add bouillon cubes, mushrooms and bell pepper.
4. Simmer for about 45 to 60 minutes until meat is tender.
5. Add wine; bring to a boil.
6. Mix cornstarch and water.
7. Stir into gravy until the gravy starts to thicken. Turn off heat; add sour cream.
8. Serve over hot noodles.

lean stew meat, onions, garlic, fresh mushrooms, green bell pepper, salt, paprika powder, pepper, cooking spray, red wine, sour cream, water, cornstarch, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962574 (may not work)