Beef Goulash

• 4 lb. beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• 3 medium large onions, chopped coarse
• 6 medium cloves garlic, minced
• 5 Tbsp. sweet paprika
• 1/2 c. flour
• 3 c. homemade chicken stock or canned stock
• 2 Tbsp. tomato paste
• 2 bay leaves
• 1 tsp. dried marjoram
• 2 large red bell peppers, stemmed, seeded and chopped coarse
• 1/2 c. sour cream
• 1/2 c. minced fresh parsley leaves

1. Brown meat in skillet, making sure to brown on all sides and not to crowd pan. Meat should not touch other meat. Place in slow cooker. Place onion in skillet and cook until translucent. Add garlic and cook until fragrant. Place in slow cooker. Add stock to skillet and scrape up brown pieces. Take 2 3/4 cups of the stock and put in slow cooker. Add flour to remaining stock and whisk until thickened. Add to slow cooker. Add remaining ingredients, except for sour cream and parsley leaves, and stir. Set slow cooker for desired time. Serve with buttered egg noodles, preferably wide. Garnish with sour cream and parsley.

beef chuck roast, onions, garlic, sweet paprika, flour, chicken, tomato paste, bay leaves, marjoram, red bell peppers, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8835 (may not work)