Hungarian Goulash

• 1 1/2 lb. stew beef (3/4 inch cubes)
• 1/2 lb. bacon, cut up
• 2 large onions, medium diced
• 2 or 3 green peppers, medium diced
• flour
• beef bouillon cubes
• 1 to 1 1/2 pkg. egg noodles
• 1/2 tsp. marjoram or oregano
• 2 Tbsp. paprika
• 1/2 stick butter (optional)*
• 2 Tbsp. paprika (optional)*

1. Saute bacon in Dutch oven until crisp.
2. Remove with slotted spoon to bowl.
3. Saute onions in fat until transparent.
4. Remove to bowl with bacon.
5. Put peppers in bowl.
6. Saute meat in bacon fat (add oil if needed) to brown all meat.
7. Mix marjoram and paprika. Return meat to pan; sprinkle with seasonings.
8. Add vegetables. Make 1 to 1 1/2 quart of stock according to directions on bouillon.
9. Add and simmer until meat is tender (1 to 2 hours). Thicken with flour and water.
10. Serve over cooked noodles.

stew beef, bacon, onions, green peppers, flour, beef bouillon cubes, egg noodles, marjoram, paprika, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933531 (may not work)