Goulash

• 2 lbs (.9 kg). stew beef, cut into 2 inch squares
• 1/4 cup (60 ml) bacon or sausage drippings
• 1/2 lb (.2 kg). onions, sliced
• 2 cloves garlic, peeled and chopped
• 1 tbsp (15 ml). all-purpose flour
• 1 beef boullion cube, dissolved in
• 2-1/2 cups (600 ml) water
• 1 tsp (5 ml). marjoram
• 1/2 tsp (2 ml). caraway
• pinch brown sugar
• 1/2 tsp (2 ml). paprika
• 1/2 lb (.2 kg). potatoes, peeled and cubed
• 2 bell peppers, sliced
• 5 tomatoes, peeled and chopped
• 1/2 cup (125 ml) red wine
• sour cream

1. Fry beef in drippings until browned in a dutch oven.
2. Add onions and garlic, cooking until onions are transparent.
3. Stir in flour.
4. Gradually stir in the boullion and water, then add the spices.
5. Bring to a boil, stirring constantly.
6. Lower heat to a simmer.
7. Cover and cook gently 1 1/4 hour, stirring occasionally.
8. Add vegetables.
9. Cover and cook for an additional 25 minutes.
10. Remove from heat.
11. Stir in wine.
12. Serve with sour cream.

bacon, onions, garlic, flour, boullion, water, marjoram, caraway, brown sugar, paprika, potatoes, bell peppers, tomatoes, red wine, sour cream

Taken from online-cookbook.com/goto/cook/rpage/000362 (may not work)