Hungarian Goulash

• 2 lb. lean round steak, cut into 1-inch cubes
• 2 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 4 Tbsp. butter
• 2 large onions, sliced
• 1 small clove garlic, minced
• 1 green pepper, chopped
• 1 bay leaf
• 3 beef bouillon cubes
• 3 c. boiling water
• 1/2 can (8 oz.) tomato puree
• 5 potatoes, cut up
• 4 carrots, sliced
• 4 celery stalks, sliced
• 5 beef bouillon cubes
• 5 c. boiling water

1. In brown paper bag, combine flour, salt, pepper, paprika and beef cubes.
2. Shake well to coat.
3. Brown meat in butter; add onions, garlic, pepper and simmer until well coated.
4. Empty all into large Dutch oven.
5. Dissolve bouillon cubes (3) in 3 cups boiling water.
6. Add to Dutch oven.
7. Bring to boiling point, then lower to simmer; cover and cook slowly for 2 hours.
8. Add rest of vegetables and additional 5 cups boiling water with the dissolved 5 bouillon cubes and tomato puree.
9. Bring to a second boil, lower heat and cook until vegetables are tender, about 30 minutes. Additional bouillon stock may be added if too thick.

lean round steak, flour, salt, pepper, paprika, butter, onions, clove garlic, green pepper, bay leaf, boiling water, tomato puree, potatoes, carrots, celery stalks, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727546 (may not work)