Hungarian Goulash

• 2 lb. stew meat, cubed
• 1/4 c. flour
• 2 medium onions, ringed
• 2 Tbsp. oil (for browning)
• 2 Tbsp. paprika
• 2 tsp. salt
• 1 tsp. marjoram leaves
• 1/4 tsp. pepper
• 1 green pepper, chopped
• 1 clove garlic, minced
• 1/2 c. water
• 1 (16 oz.) can tomatoes (2 c.)
• 3 Tbsp. flour
• 1/2 c. water

1. In large bowl, coat meat with 1/4 cup flour.
2. In skillet or Dutch oven over heat, brown meat and onions in oil.
3. Stir in paprika, salt, marjoram, pepper, green pepper, garlic, water and tomatoes.
4. Heat to boiling; reduce heat.
5. Cover and simmer for 1 to 2 hours, until meat is tender.
6. Mix 3 tablespoons flour and 1/2 cup water; stir into mixture.
7. Heat until it boils and thickens, stirring constantly.
8. Serve over noodles or potatoes.

stew meat, flour, onions, oil, paprika, salt, marjoram leaves, pepper, green pepper, clove garlic, water, tomatoes, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873134 (may not work)