Hungarian Goulash

• 1/4 c. cooking oil
• 1 large onion, chopped
• 2 lb. beef chuck roast, cut into 1 1/2-inch cubes
• 3/4 c. hot beef stock or bouillon
• 2 tsp. paprika
• salt and pepper to taste
• 1 c. diced raw potatoes
• 1 c. diced raw carrots
• 1 (13 1/4 oz.) can tomato juice
• 1 (8 oz.) pkg. wide egg noodles

1. Heat the cooking oil in electric frypan to 350u0b0.
2. Saute the onion until soft and transparent but not brown.
3. Add beef cubes and brown.
4. Add stock, paprika, salt and pepper.
5. Cover, reduce heat to 250u0b0 and simmer 1 hour.
6. Add potatoes, carrots and tomato juice.
7. Simmer 30 minutes longer or until beef is tender and vegetables are cooked.
8. Meanwhile, cook noodles according to package directions.
9. Serve goulash over noodles.

cooking oil, onion, beef chuck roast, hot beef, paprika, salt, potatoes, carrots, tomato juice, wide egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=291533 (may not work)