Hungarian Goulash

• 1 1/2 to 2 lb. beef round steak, cut into cubes (1-inch)
• 1/3 c. flour with salt and pepper
• 1 Tbsp. cooking oil
• 1 lb. onions, coarsely chopped
• 1 to 2 Tbsp. sweet paprika
• 1 Tbsp. vinegar (cider or tarragon)
• 1 Tbsp. caraway seed
• 1 tsp. marjoram
• 1 tsp. chopped capers (optional)
• 2 bay leaf
• 2 parsley sprigs (optional)
• 1 1/2 c. dry sherry

1. Dredge beef cubes with flour.
2. Heat Dutch oven or pressure cooker.
3. Add oil and brown meat well.
4. Add remaining ingredients. (If meat sticks to pan, add a little of the vinegar and scrape it.) Bring to boil.
5. Lower heat and cook 30 to 40 minutes or pressure cook 20 minutes.
6. Serve with broad egg noodles and a green vegetable.
7. This is even tastier reheated.

beef round steak, flour, cooking oil, onions, sweet paprika, vinegar, caraway seed, marjoram, capers, bay leaf, parsley, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953706 (may not work)